Categories: Healthy
Ingredients
- 1 cup quinoa
- 1 tbsp coconut oil (/sesame oil)
- 1/2 purple onion
- 1 clove garlic (minced)
- 3 cups kale (de-stemmed)
- 2 cups broccoli florets (about 1 small head)
- 4 ozs tempeh (chopped/crumbled)
- 2 tbsps tamari soy sauce
- 2 tbsps water
- 1 lime
- 1/2 tbsp dijon mustard
- 1 tsp fresh ginger (minced, or powdered)
- 1/2 tsp black pepper
- 1 dash red pepper flakes (optional)
- 2 tbsps sesame seeds (black or white)
Directions
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat coconut oil in a small saucepan over medium-high heat; saute red onion until lightly browned, 2 to 3 minutes. Add kale, broccoli, tempeh, and garlic; saute until kale is wilted, about 3 minutes.
- Whisk sesame seeds, 2 tablespoons water, tamari, lime juice, Dijon mustard, ginger, black pepper, and red pepper flakes together in a bowl; pour over kale mixture and cook for 2 minutes.
- Spoon quinoa into serving bowls and top with kale mixture.