Recipe: Quinoa Pilaf with Tempeh

As a busy parent I’m alway trying to have ideas for dinner that are quick and easy and use food I already have in my kitchen. This is especially helpful for those weeks where I haven’t gotten a chance to make ahead meals. We always have a large bag of carrots in the fridge, and froze edamame (the peas, not the pods) in the P1060026freezer. I have found that with those veggies and some quinoa and tempeh I can make dinner in 20 minutes that everyone in our family likes, even little miss “No no no!” IP.

Quinoa Pilaf with Smoky Tempeh

  • Servings: 4
  • Difficulty: medium
  • Print

Pilaf Ingredients:
1 TB olive oil
1/2 a medium onion, minced
2 cloves of garlic, minced
3/4 cup frozen edamame
2 carrots, finely chopped
2 cups of quinoa
3 cups of water or vegetable broth
1 veggie bullion cube (omit if using vegetable broth)

Tempeh Ingredients
8 oz tempeh, cut into small cubes
2 TB olive oil
1/4 cup tamari
1/4 water
1 1/2 tsp liquid smoke
2 TB maple syrup

Directions:

1) Mix the tamari, water, liquid smoke and maple syrup in a small bowl. Set aside.

2) Get out a medium saucepan and large skillet. Your are going to get the pilaf started first in the sauce pan. Heat the tablespoon of olive oil over meium heat in the sauce pan. Add the onions and cook for 4-5 minutes, until softened. Add the garlic and stir for 30 seconds. Add the carrots and cook for 3 more minutes.

3) Add the quinoa and stir for 2 minutes, until the quinoa starts to toast. It will smell a bit like popcorn. Add the veggie broth and bring up to a boil. Turn the heat down to low and cover for 10 minutes.

4) Meanwhile, make the tempeh. In a large saute plan, heat the 2 TB of olive oil to medium heat. add the temeph and saute, stirring occasionally. Cook for 5-10 minutes, until the tempeh starts to brown.

5) After the quinoa has been cooking for 10 minutes, give it a few gentle stirs, and cover and continue to cook for 5 minutes. When it is done remove the cover and fluff the pilaf.

6) Once the tempeh is browned, pour in the tamari mixture and stir to coat. Turn the heat to medium-low and cover. Cook for 3-5 minutes, until most of the liquid is absorbed (or at least thickened).

7) To serve put a large scoop of quinoa pilaf on a plate and top with some tempeh.

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