2cupscooked quinoafollow stove top directions. Usually 1 cup quinoa to 2 cups water
200gramstempeh
1/2cupBBq Sauce of choice
1/2red peppercut into small cubes aprox. 1/4 in x 1/4 in
2scallions diced
1cuploose cilantro chop into small pieces
4tbsItalian salad dressingmake sure its vegan
2pinchesdried parsly
2pinchessea salt
2pinchesground cracked black pepper
2tbspickled turnipchopped
Instructions
Pre heat oven to 350 F
Cut the tempeh into 1/4 inch thick slices evenly
Lightly spread some of the bbq sauce on the bottom of a baking pan. Mix the tempeh with the remaining bbq sauce and make sure they are all coated with the sauce.
Place each piece of tempeh onto the baking pan and place into the oven of aprox 25 minutes. Flip pieces over after 15 minutes and cook the remainder of the time.
Add cooked quinoa into a mixing bowl
add the remaining ingredients all together except for a pinch of the salt and pinch of pepper. Give it a good stir and blend all the ingredients together.Note: You can eat this warm or cold. I made mine the night before so I left it cold. It makes for a great salad on its own as well.
Place quinoa salad on the plate and spread evenly.
Remove the tempeh when it is finished baking and add on top of the quinoa.
Top with last pinch of salt and pepper and enjoy.
Keyword amino acids, high protein, post workout, protein, quinoa, tempeh