Quick, healthier recipe for a weeknight meal after work.

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Recipe Summary

prep:
15 mins
cook:
32 mins
total:
47 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Soy sauce may be substituted for the hot sauce.

Nutrition Facts

862 calories; protein 42.7g 85% DV; carbohydrates 103.7g 34% DV; fat 31.9g 49% DV; cholesterol 0mg; sodium 952.9mg 38% DV. Full Nutrition
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