Crispy Tempeh Over Quinoa

Ingredients

Tempeh

8 oz, cubed

Soy sauce

3 tablespoons

Maple syrup

1 tablespoon

Olive oil

2 tablespoons

Quinoa

1 cup

Water

2 cups

Salt

1/2 teaspoon, or to taste

Pepper

1/4 teaspoon, or to taste

Green onions

2, chopped

Sesame seeds

1 tablespoon, toasted

Instructions

1. In a bowl, whisk together the soy sauce and maple syrup until well combined. Add the cubed tempeh, making sure each piece is coated in the marinade. Allow it to marinate for 10 minutes.
2. While the tempeh is marinating, rinse the quinoa under cold water in a fine-mesh strainer. In a pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed.
3. While the quinoa is cooking, heat the olive oil in a non-stick pan over medium heat. Add the marinated tempeh cubes (reserve the marinade) and cook for about 5 minutes on each side, or until golden brown and crispy.
4. Once the tempeh is crispy, add the reserved marinade to the pan and cook for an additional 1-2 minutes, allowing it to thicken slightly and glaze the tempeh.
5. Fluff the cooked quinoa with a fork and season with salt and pepper to taste.
6. To serve, place a generous scoop of quinoa on each plate, top with the crispy tempeh, and garnish with chopped green onions and toasted sesame seeds.