Quinoa, Tempeh & Sautéed Veggies

Nothing terribly original here today, kids. However, lack of originality does not negate healthful tastiness!

It is suddenly summer here in ma petite ville française, and I have been swapping my “computer time” for “enjoying the gorgeous outdoors” time. We live in a generally mild climate, and if that pesky GLOBAL WARMING wasn’t futzing with the environment, it would have been warm and sunny, gee, about a month or two ago. We were dealing with unseasonably wet and cool weather (I once counted the meteorologist use the word unseasonably followed by the adjectives: cold, wet & rainy nine times during her post-evening news diatribe. That’s encouraging.) Since about two weeks ago we’ve been enjoying temps in the mid/high 70sF/20sC, bright sun, gentle breezes…lovely!

Gorgeous weather aside, one cannot live on Vitamin D alone (hélas), so the food must be prepared…

I was feeling rather guilty of blog neglect, so I snapped a picture of what I threw together for dinner yesterday. I have really been on a quinoa kick lately, mostly because it’s so darn quick & nourishing- nature’s fast food grain. I make a lot of this sort of dish because the quinoa is done when you’ve finished tending to your veggies, and it’s just as delicious served warm as it is when presented the next day as a cool, composed salad straight from the fridge. I’m trying to be better about remembering my pumpkin seeds since my iron is a wee bit low…so should you! Eat your pumpkin seeds everyone! I soak a handful or two over night, then drain and put in the fridge and throw them into or onto everything I can: salads, sautées, smoothies (and even things that don’t begin with the letter “S”).

Quinoa, Tempeh & Sautéed Veggies

  • 1 cup quinoa, cooked
  • 1 package of tempeh, cubed & sautéed until brown & crispyish
  • 1 courgette/zucchini, chunk cut
  • garlic cloves (to taste) diced up
  • onion, quartered
  • 3 carrots, chunk cut
  • 2 green onions
  • 2 tablespoons rice syrup
  • 5 tablespoons (aprox. I didn’t measure) soy sauce
  • sesame oil
  • 3/4 cup soaked pumpkin seeds
  • 1 cup fresh parsley

This is really complex, so get ready… :)

Sautée the garlic and onion for about a minute or two in the sesame oil, then add the carrots & courgette, and maybe add just a smidge (no official measure here people) of water, then cover and leave to cook on low heat. Forget about veggies while washing your dishes. Remember them in time to stir them once or twice, and when they are just-right soft, take them off the flame and pour them into a large salad bowl with the tempeh and quinoa. In a small sauce pan, briefly sautée the green onions, for maybe two minutes, than add the rice syrup and soy sauce. It’ll get very liquid and bubbly. Pour this over the quinoa/veggie mixture and be careful to distribute evenly. Toss in the parsley rather than forgetting it in the bowl on the counter until after dinner like I did, and the pumpkin seeds. Voila!

If you are a fan of the quinoa as I am, go visit the lovely & eloquent Ricki at Diet, Dessert & Dogs. She was running a fun quinoa-series of recipes a bit back, and there were lots of great links to quinoa recipes galore!

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7 thoughts on “Quinoa, Tempeh & Sautéed Veggies

  1. This looks awesome – I never get tired of Quinoa, love it love it love it! Your photo looks so appetizing too – my stomach is talking to me now.

  2. VeggieGirl- thanks!

    Ricki- it’s all true! And tempeh & quinoa are really just divine together.

    Jen- Let me know if you come up with or across any fab & inventive things to do will all those seeds!

    Katie- You’re so cute! Please, help yourself!

    Natalie- We do have red quinoa, and I totally agree, it does have a slightly different taste, milder maybe? I haven’t bought any in a while, should try that, maybe the Guppy would be more apt to eat it.

  3. Shel – My family loves quinoa too. I haven’t used it quite like this, so thanks for the wonderful idea. I don’t know if you can find red quinoa in France, but if you can give it a try. It has a slightly different flavor than the white. My kids really like it better.

    Natalie @ Gluten a Go Go

  4. Funny-I just bought a bunch of pumpkin seeds from the bulk section the other day :-) They—and quinoa—are, indeed, a wonderfood!

  5. Aw, thanks for the lovely words and linking to my blog! Your own tempeh creation looks delectable. I’ve not tried the combo of tempeh and quinoa, but I can see it’s in my future :) .

  6. The gorgeous weather has forced me into a “baking hiatus,” so I understand your time away from the computer – no worries!!

    That dish looks incredible – yum!

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