Added to shopping list. Go to shopping list.
Ingredients47 m servings 862 cals
Original recipe yields 2 servings
- 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.
- Cook's Note:
- Soy sauce may be substituted for the hot sauce.
Per Serving: 862 calories; 31.9 g fat; 103.7 g carbohydrates; 42.7 g protein; 0 mg cholesterol; 953 mg sodium. Full nutrition