Serves 4

Ingredients:

1 package (10 ounces) of Tempeh, cut in to 1/2” slices

2 C black quinoa, cooked (yielded from 1 Cup of raw quinoa)

2 TBSP grape seed or canola oil

2 TBSP low sodium Tamari

¼ C fresh orange juice

4 finely chopped cloves garlic

1 TBSP freshly grated or chopped ginger

½ C shiitake mushrooms

½ Cup grape/cherry tomatoes

2 C Bok Choy

sea salt and pepper to taste

Directions:

Rinse the quinoa in a fine mesh strainer to get rid of its natural pesticide. In the meantime, bring 2 cups of water to a boil (can also be 1 ½ cups water and 1 ½ cups low sodium organic veggie broth). Once it’s boiling, add the quinoa then cover and cook on low for approximately 15 minutes or until the water is absorbed.

While the quinoa is cooking, heat the oil in a large sauté pan over medium heat and fry the tempeh until both sides are golden (approx.. 5 minutes) browned. Add in the other ingredients and simmer for 10-15 minutes.

Pour tempeh mixture over a ½ C of quinoa to serve.