Cuban Fried Quinoa with Black Beans and Smoky Tempeh
Ingredients
The Smoky Tempeh
-
3
tablespoons
soy sauce
-
2
tablespoons
apple cider vinegar
-
2
tablespoons
maple syrup
-
2
teaspoons
liquid smoke
-
1
tablespoon
olive oil
-
1
8-ounce package
tempeh, cut into ½ inch cubes
The Fried Quinoa
-
1
cup
quinoa
-
1½
cups
vegetable broth
-
1
medium
pineapple, cored, peeled and cut into ¼ inch slices
-
2
tablespoons
olive oil
-
1
medium
onion, diced
-
1
red
bell pepper, seeded and sliced into strips
-
4
cloves
garlic, minced
-
1
jalapeño pepper,
seeded and minced
-
1
14-ounce can
black beans, drained and rinsed
-
2
green onions,
sliced
Instructions
- Marinate the tempeh by whisking together soy sauce, apple cider vinegar, maple syrup, and liquid smoke, then add tempeh cubes and let sit for at least 30 minutes.
- Rinse quinoa under cold water, then cook in vegetable broth until absorbed, about 15 minutes, and let sit covered for an additional 5 minutes.
- In a skillet, heat olive oil and cook marinated tempeh until browned and crispy, then remove from skillet.
- Cook pineapple slices in the same skillet until tender and browned, then remove from skillet.
- Sauté onion, bell pepper, garlic, and jalapeño in the skillet until softened.
- Add quinoa and reserved marinade to the skillet, cooking until the quinoa is slightly translucent and begins to crisp.
- Stir in black beans and cooked tempeh, cooking for another minute.
- Serve quinoa mixture over pineapple slices and top with green onions.
Nutrition Facts (estimated)
Servings
4 servings
Calories
432
Total fat
14g
Total carbohydrates
72g
Total protein
10g
Sodium
1123mg
Cholesterol
0mg
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