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SkinnyMS

Maple Glazed Tempeh with Quinoa and Kale

This vegetarian recipe combines sweet and savory in a unique and delicious way.
Cook Time25 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Universal
Keyword: Gluten-Free, Quick and Easy, Vegetarian
Servings: 4 people
Calories: 321kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 1 cup quinoa
  • 1 1/2 cups vegetable stock
  • 8 ounces tempeh cubed
  • 2 tablespoons pure maple syrup
  • 3 tablespoons dried cranberries
  • 1 tablespoon thyme fresh, chopped
  • 1 tablespoon rosemary fresh, chopped
  • 1 tablespoon olive oil
  • 1 orange juiced
  • 1 garlic clove minced
  • 4 ounces baby kale chopped

Instructions

  • 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.

Nutrition

Serving: 1cup | Calories: 321kcal | Carbohydrates: 39g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Sodium: 9mg | Fiber: 4g | Sugar: 6g |
SmartPoints (Freestyle): 9
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SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9