Though it doesn’t often get the attention it deserves, tempeh is a delicious vegetarian protein. Made of high quality soy, it soaks up the flavors of your dish, making it an easy go-to entrée for anyone looking to cut back on meat. There are plenty of tempeh dishes out there, but this recipe for tempeh with quinoa and kale is healthy, full of fiber, and absolutely delicious! It’s slightly sweet, and fresh herbs give it a savory flavor you’re sure to love. If you’ve never tried tempeh before, this easy recipe will make a great start!
Yields: 4 servings | Serving Size: 1 cup|Calories: 321| Total Fat: 12 g | Saturated Fat: 2g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 9 mg | Carbohydrates: 39 g | Dietary Fiber: 4 g | Sugars: 6 g | Protein: 16 g | SmartPoints (Freestyle): 9
- 1 cup quinoa
- 1 1/2 cups vegetable stock
- 8 ounces tempeh, cubed
- 2 tablespoons pure maple syrup
- 3 tablespoons dried cranberries
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon olive oil
- Juice of 1 orange
- 1 clove garlic, minced
- 4 ounces baby kale, chopped
- Preheat oven to 400 degrees F.
- Bring the stock to a boil and add the quinoa. Reduce heat, cover and simmer for 15 minutes until fluffy and liquid is absorbed.
- Combine the tempeh and maple syrup and lay on a parchment lined baking sheet. Bake for 10-15 minutes until tempeh is browned and lightly caramelized.
- While tempeh is baking, combine the rest of the ingredients in a large bowl. Toss with the quinoa and tempeh, season with salt and pepper, and serve.