Quinoa Pilaf with Tempeh and Broccoli

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Ingredients

• Quinoa Pilaf
• 1 tsp coconut oil
• 1 cup quinoa, rinsed and drained
• 1 Tbsp minced fresh ginger
• 2 cloves garlic, minced (2 tsp)
• 1/2 cup fresh orange juice
• 1/2 tsp salt
• Tempeh and Broccoli
• 2 Tbsp coconut oil
• 1 8 oz pkg. tempeh, cubed
• 2 tsp minced fresh ginger
• 2 cloves garlic, minced (2 tsp)
• 1 Tbsp minced jalapeno chile
• 1/2 cup fresh orange juice
• 1/2 cup low sodium no-chicken broth
• 2 Tbsp low-sodium soy sauce
• 4 cups broccoli florets
• 1/4 cup chopped green onions
• 2 Tbsp chopped toasted cashews

Directions

1. To make Quinoa Pilaf: Heat coconut oil in medium saucepan over medium heat. Add quinoa, ginger, and garlic; sauce 1 minute. Add orange juice, 1 1/2 cups water, and salt. Cover, bring to a boil, then reduce heat to medium-low, and simmer 15 minutes, or until quinoa is tender. 2. Meanwhile, to make Tempeh and Broccoli: Heat coconut oil in large skillet over medium-high heat. Add tempeh, and cook 7 minutes, or until lightly golden, stirring occasionally. Add ginger, garlic, and chile, and salute 30 seconds. 3. Add orange juice, broth, and soy sauce to tempeh, and bring to boil. Reduce heat to medium-low, and simmer, uncovered 5 minutes. Add broccoli, and stir-fry 5 minutes, or until broccoli is crisp-tender. 4. Transfer Quinoa Pilaf to serving bowl. Top with Tempeh and Broccoli. Garnish with green onions and cashews.

Nutrients Per Serving

• Per 1 1/2 cup serving:
• Protein: 21 g
• Fat: 19 g
• Carbohydrates: 47 g
• Fiber: 6 g
• Sodium: 625 mg