Quinoa Pilaf with Tempeh and Broccoli

After a long and dreary winter, spring has finally set foot. There is a lot that needs attention now, yard work, prepping my vegetable patch. I have to divide my time between these activities and cooking. I like to make simple dishes with minimal ingredients that is also wholesome. This month's edition of Vegetarian Times had the answer to my wishes. There were several dishes that could be prepared in 30 minutes or less.

After many weeks I cooked with quinoa, the new fad grain  in orange juice and vegetable stock and served it with tempeh and broccoli cooked in orange juice. Tempeh is fermented soy bean cake, originally from Indonesia. It could be made with a combination of grains like millet, brown rice and barely too. It could be found in all major grocery stores. It is a nice substitute for meat.I followed the recipe from Vegetarian Times. Cooking in coconut oil brought a nice flavor to the dish.

Ingredients:
Quinoa Pilaf
1 tsp. coconut oil
1 cup quinoa, rinsed and drained
1 Tbs. minced fresh ginger
2 cloves garlic, minced
1/2 cup fresh orange juice
1/2 tsp. salt
Tempeh and Broccoli
2 Tbs. coconut oil
1 8-oz pkg. tempeh, cubed
2 tsp. minced ginger
2 cloves garlic, minced
1 jalapeno chile, minced
1/2 cup fresh orange juice
1/2 cup low-sodium vegetable broth
2 Tbs. low-sodium soy sauce
4 cups broccoli florets
1/4 cup chopped green onions
2 Tbs. chopped toasted cashews

Method:
1. Heat coconut oil in medium saucepan over medium heat. Add quinoa, ginger, and garlic ; saute 1 minute.

2. Add orange juice, 1 1/2 cups water, and salt. Cover and bring to a boil. Reduce
 heat to medium-low, and simmer 15 minutes, or until quinoa is tender.
3. Meanwhile to make Tempeh, heat coconut oil in a large skillet over medium-high heat. Add tempeh, and cook for 7 minutes, or until lightly golden, stirring occasionally.

 4. Add ginger, garlic, and chile, and saute 30 seconds.

5. Add orange juice, broth, and soy sauce to tempeh, and bring to boil. Reduce heat to medium-low, and simmer, uncovered, 5 minutes. Add broccoli and stir-fry 5 minutes, or until broccoli is crisp-tender.

6. Transfer Quinoa Pilaf to serving bowl. Top with Tempeh and Broccoli. Garnish with green onions and cashews.