Savory Quinoa Breakfast Bowl With Tempeh And Vegetables Recipe

About this recipe

A hearty and nutritious breakfast bowl featuring protein-packed tempeh, fluffy quinoa, and sautéed vegetables with a hint of mustard for a tangy touch.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 400 g Manning Impex Frozen Tempeh 400G
• - Schwartz Flat Leaf Parsley
• 50G Black Garlic Cloves, 50G
• - Potts Vegetable Stock Can
• 1 piece Yellow Bell Pepper
• 1 L Olive Oil – Organic
• 305G Fallot Wholegrain Mustard, 305G
• 1 Onion Red 1 Each

Instructions

1. 1. Rinse the quinoa under cold water to remove any bitterness and set aside.
2. 2. In a saucepan, bring vegetable stock to a boil and add the quinoa. Reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.
3. 3. Cut the tempeh into bite-sized cubes and marinate with mustard, salt, and pepper for 5 minutes.
4. 4. Heat olive oil in a skillet over medium heat and sauté tempeh until golden brown on all sides, about 7 minutes.
5. 5. Dice the red bell pepper, zucchini, and onion into small pieces, and mince the garlic cloves.
6. 6. Add the garlic and onion to the skillet with tempeh and cook for 3 minutes until fragrant.
7. 7. Stir in the bell pepper and zucchini, sautéing for 5-7 minutes until vegetables are tender but not mushy.
8. 8. Combine the cooked quinoa and sautéed vegetables in a large mixing bowl, tossing gently to mix evenly.
9. 9. Garnish with chopped fresh parsley before serving warm.