Quinoa w/ Brussels Sprouts, Tempeh & Toasted Almonds

For the Quinoa:

1 TBSP butter, ghee, or coconut oil
1/2 tsp pure salt
1 & 1/2 cups quinoa

For the Vegetables:

1/3 cup butter, ghee, or coconut oil
2 cups thinly sliced onions
1/2 tsp caraway seeds (optional)
1 (8 oz) package soy tempeh, sliced into bite-sized pieces
1 red bell pepper, seeded & thinly sliced
1 pound brussels sprouts, trimmed & cut lengthwise into thirds
1/4 cup tamari/soy sauce
2 TBSP mirin
pure salt & freshly ground black pepper to taste
1/2 cup chopped toasted almonds (optional)
lemon wedges for serving

To Prepare the Quinoa:

• Rinse the quinoa well in a fine, mesh strainer.
• In a medium saucepan over high heat, combine the butter & salt w/ 2 & 1/2 cups of water & bring to a boil.
• Reduce heat to low & stir in the quinoa.
• Cover the pot & simmer for 18 mins.
• Turn off the heat & set aside, covered for about 3 mins.
• Fluff w/ a fork before serving.

To Prepare the Vegetables:

• In a large saute pan over medium heat, warm the oil.
• Add the onion & caraway seeds if using & saute for 2 mins.
• Add the tempeh & peppers.
• Cook, stirring occasionally, until the tempeh begins to caramelize and brown, about 2 mins.
• Add the brussels sprouts, 1 cup of water, the soy sauce & mirin & bring to a boil.
• Reduce the heat & simmer, covered, for 10 mins.
• Season w/ salt & pepper to taste.

Serve the brussels sprouts over the quinoa, sprinkled with toasted almonds & accompanied by lemon wedges.

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SIDE NOTES:

~ Adapted from “Fresh Food Fast”

~ I cook the tempeh a little longer than suggested, until it’s somewhat browned.

~ Mirin is in a bottle similar to soy sauce & can be found in the asian aisle of the grocery store or health food store. It’s a sweet japanese rice wine.

~ If you want to toast the almonds yourself….. Place them in a rimmed baking sheet & bake @ 350 for 8 – 10 mins (stirring halfway through).

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