Quinoa with Tempeh

Total servings: 4


250 g tempeh
2 Tbs soya sauce
250 mushrooms or shii-take
1 onion
250 pumpkin
1 medium carrot
2 cups quinoa


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