Place quinoa in a pot; add water and hot sauce. Bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Heat sesame oil, olive oil, and minced garlic in a saucepan over medium heat. Add tempeh, tomato, and mustard; cook and stir until tempeh is coated in mustard, about 1 minute. Stir in wine and lemon juice; simmer for 5 minutes. Add chard; cook until wilted, about 1 minute. Sprinkle with garlic powder. Add cannellini beans; reduce heat to medium-low. Cook until flavors combine, about 5 minutes.
Pour tempeh mixture into the pot with the quinoa; mix well.