Wednesday, February 20, 2013

Creamy Quinoa Topped Maple Basil Tempeh

Tasty sweet & savory tempeh smothered in creamy, rich quinoa.
The love affair with quinoa rolls on in this delicious concocted recipe inspired by sausage and gravy.
Using the protein enriched grain in a thick styled cream over cubed seasoned tempeh, drenched in a myriad of dazzling ingredients- maple syrup, basil, and balsamic vinegar. Very simple and easy preparation, this is a lovely one of a kind meal with appeasing textures and intriguing flavors that is as beautifully decadent as it is heaven on the taste buds.

Creamy Quinoa Ingredients

2 cup water
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup quinoa
1 cup unsweetened almond milk
3 tablespoon nutritional yeast

Maple Basil Tempeh Ingredients

1 block tempeh, diced and cubed
2 1/2 tablespoon maple syrup
2 tablespoon olive oil
2 tablespoon balsamic vinegar
2 1/2 teaspoon basil
1 1/2 teaspoon Italian Seasonings Blend
1 1/2 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 crushed red pepper

Bring water, salt, and olive oil to a boil.
Add rinsed quinoa, lower heat, and simmer for 10-15 minutes.
Soak cubed tempeh into all ingredients for 1-2 minutes.
In a medium heated skillet, toss in the tempeh, turning every 5 minutes until each side is browned.
Once the quinoa is done, stir in the almond milk and nutritional yeast. Turn off the heat.
Top quinoa on readily prepared tempeh cubes and serve.

With a sprinkling of extra paprika & basil, this really hits the spot!
Drool worthy madness.
Great eaten alone or with a small leafy salad.

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