Tofu gets all the love when it comes to a vegetarian diet, always leaving tempeh in the dust. Made with whole soybeans, tempeh is less processed than tofu and offers more protein and fiber per serving. If you’ve never cooked with tempeh, this is the perfect first recipe to try.
Made with cumin, cayenne, fresh lime juice, and cilantro, this dish offers zesty, fresh flavor that screams to be enjoyed with a margarita! And because it’s served with quinoa, corn, beans, and avocado, you get a crazy amount of nutrition — almost 10 grams of fiber and 17.4 grams of protein — all for 350 calories per serving. This dish is a must try!
- Category: Grains , Main Dishes
- Yield: 4 to 6 servings
- Cook Time: 45 mins
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 red pepper, diced
- 1 (8-oz.) package tempeh, diced into bite-size pieces
- 1 cup salsa
- Juice from one lime
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15-oz.) can black beans, drained and rinsed
- 1 cup fresh corn (or frozen)
- 1/2 cup cherry tomatoes, halved
- 2 tablespoons fresh cilantro
- Salt and pepper, to taste
- 1 avocado, diced
Source: Calorie Count
- Calories per serving: 353
- Place the quinoa and water in a covered pot on high heat. Once it starts to boil, reduce to simmer and cook for 20 minutes or until the water is absorbed and the quinoa is fluffy.
- While the quinoa is cooking, prepare the tempeh. Heat the oil in a pan on medium heat, and add the chopped onion. Cook for 5 minutes.
- Add the diced red pepper, tempeh, salsa, lime juice, cumin, cayenne pepper, and salt and pepper.
- Cook the tempeh mixture, stirring occasionally, for about 15 minutes.
- Once the quinoa and tempeh are cooked, pour both into a glass bowl and mix together. Add the beans, corn, tomatoes, cilantro, and a little salt and pepper, and mix well. Serve and top with a few pieces of diced avocado.
- Enjoy as is, or use as a delicious filling for burritos.