Quinoa with Tempeh

Total servings: 4

Recipe ingredients

250 g tempeh

2 Tbs soya sauce

250 mushrooms or shii-take

1 onion

250 pumpkin

1 medium carrot

2 cups quinoa

Recipe directions

Heat the oil and bake the chopped onions until tender. Add the sliced mushrooms and cook for 6 min.

Cut the tempeh, carrot and pumpkin in cubes and add them together with the quinoa, soya souce and 4 cups of water to the mushrooms.

Cook for about 20 min. until the quinoa is soft.

Vegan: Yes
Vegetarian: Yes