Yummy Quinoa, Tempeh, and Beans

Try this recipe for an easy vegan weeknight meal; add texture and flavor to quinoa using tempeh, chard, cannellini beans, and Dijon mustard.

• Preparation Time: 15 mins
• Cooking Time: 32 mins
• Total Time: 47 mins
• Calories: 862 Calories

Ingredients

• 1 teaspoon lemon juice
• 2 cups water
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 tablespoon sesame oil
• 1 pinch garlic powder
• 1 tablespoon white wine
• 2 tablespoons Dijon mustard
• 1 cup quinoa
• 1 dash hot sauce, or to taste
• 1 (8 ounce) package tempeh, cubed
• 2 leaves Swiss chard, chopped

Recipe Instructions

Step 1

Place quinoa in a pot; add water and hot sauce. Bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

Step 2

Heat sesame oil, olive oil, and minced garlic in a saucepan over medium heat. Add tempeh, tomato, and mustard; cook and stir until tempeh is coated in mustard, about 1 minute. Stir in wine and lemon juice; simmer for 5 minutes. Add chard; cook until wilted, about 1 minute. Sprinkle with garlic powder. Add cannellini beans; reduce heat to medium-low. Cook until flavors combine, about 5 minutes.

Step 3

Pour tempeh mixture into the pot with the quinoa; mix well.