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Maple Tempeh with Herbed Quinoa

Maple Tempeh with Herbed Quinoa

Maple Tempeh with Herbed Quinoa is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 50 %


1 cup

black quinoa
3 tablespoons

dried cranberries
1 tablespoon

fresh parsley
1 tablespoon

fresh rosemary
1 tablespoon

fresh sage
1 - 1/2 tablespoons

fresh thyme
1 clove


ground pepper
2 tablespoons

maple syrup
1 tablespoon

olive oil
1 tablespoon

orange juice
1 teaspoon

sea salt
16 oz

1 - 1/2 cups

vegetable stock
2 tablespoons



  1. QUINOA//Optional to soak & sprout quinoa or simply rinse thoroughly until water is clear.Bring vegetable stock to a boil and add quinoa, cook for 20 minutes at a simmer. The end result should be a light and fluffy quinoa.In a mixing bowl, add cooked quinoa, fresh herbs, olive oil, salt, pepper, cranberries, garlic, and orange juice. Stir and set aside.TEMPEH //Preheat the oven to 350 degrees F.Take the tempeh out of the wrapping and cut into small bite-sized cubes.In a small bowl combine maple syrup, olive oil, and ½ tablespoon of fresh thyme with the cubed tempeh.Stir to coat and spread evenly on a lined baking sheet.

  2. Bake at 350 degrees F for about 5-10 minutes or until tempeh is firm and maple syrup has caramelized a little on the tops.

  3. Add cooked Maple Tempeh to the Herb Quinoa, top with walnuts.If you have leftovers, keep in the fridge.Enjoy!

Wine Pairing :