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quinoa tempeh
Chef Perry

Vegan Post Workout Meal

Fuel Back Up with All 9 amino acids and high protein.
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Course: lunch, Main Course, Salad
Ingredients Method

Ingredients
  

  • 2 cups cooked quinoa follow stove top directions. Usually 1 cup quinoa to 2 cups water
  • 200 grams tempeh
  • 1/2 cup BBq Sauce of choice
  • 1/2 red pepper cut into small cubes aprox. 1/4 in x 1/4 in
  • 2 scallions diced
  • 1 cup loose cilantro chop into small pieces
  • 4 tbs Italian salad dressing make sure its vegan
  • 2 pinches dried parsly
  • 2 pinches sea salt
  • 2 pinches ground cracked black pepper
  • 2 tbs pickled turnip chopped

Method
 

  1. Pre heat oven to 350 F
  2. Cut the tempeh into 1/4 inch thick slices evenly
  3. 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.
  4. 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.
  5. Add cooked quinoa into a mixing bowl
    ingredients
  6. 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.
  7. Place quinoa salad on the plate and spread evenly.
    quinoa
  8. Remove the tempeh when it is finished baking and add on top of the quinoa.
  9. Top with last pinch of salt and pepper and enjoy.