One of my friends introduced me to the Spicy Tempeh with peanut sauce and quinoa at JivamukTea Cafe. It was really yummy, so I decided to try creating my own version. I didn’t make it spicy, and I added some veggies, but otherwise it’s pretty similar to the original. This is a healthy meal that is satisfying to eat. I will definitely be making it again. It’s easily customizable. If you’re not a fan of tempeh, try switching it out for tofu or another substitute that you like, and use your favorite veggies.
I’m on a quest to try new grains. I’ve had quinoa before, but this was my first time making it at home. It will definitely become a more regular staple. Does anyone have any suggestions of other grains to try and good recipes that use those grains? Or other tasty quinoa recipes?
1 cup quinoa
2 cups vegetable stock
1 bag of fresh spinach
1 package of Lite Life Smokey Tempeh Strips
6 Tbsp peanut butter
2 Tbsp sesame oil
2 Tbsp soy sauce
4 tsp agave
dash of dry ground ginger (you could use fresh, but I didn’t have any on hand)
dash of ground black pepper
2 tsp rice vinegar
1/2 cup water
4 cloves of garlic – minced or pressed
- Run the quinoa under water for a minute in a fine mesh strainer. Drain, and then place it in a sauce pan over medium heat. Dry and toast the quinoa for a few minutes. Add 2 cups of veggie broth and bring to a boil. Once it’s boiling, reduce the heat and cook the quinoa for 15 minutes, stirring occasionally. After 15 minutes, almost all of the liquid should be absorbed. Turn off the heat and let it sit for 5 minutes. Then fluff the quinoa with a fork before serving.
- While your quinoa is cooking, chop the zucchini and rinse the spinach. Steam both until just tender. The zucchini will take longer than the spinach so I steamed that first and the spinach second.
- Mix your sauce ingredients, except the garlic, until combined. In a saucepan, saute the garlic until lightly browned. Add the peanut sauce and stir. Heat on medium heat until the sauce is hot.
- Cut the tempeh strips into bite sized pieces and saute in a little oil.
- Once everything is finished cooking, place a layer of quinoa in a bowl. Add zucchini and spinach on top. Sprinkle on the tempeh and drizzle peanut sauce on top.