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Yummy Quinoa, Tempeh, and Beans

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"Quick, healthier recipe for a weeknight meal after work."
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Ingredients

47 m servings 862 cals
Original recipe yields 2 servings

Directions

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  1. 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.
  2. 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.
  3. Pour tempeh mixture into the pot with the quinoa; mix well.

Footnotes

  • Cook's Note:
  • Soy sauce may be substituted for the hot sauce.

Nutrition Facts


Per Serving: 862 calories; 31.9 g fat; 103.7 g carbohydrates; 42.7 g protein; 0 mg cholesterol; 953 mg sodium. Full nutrition

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