Tempeh with quinoa
Ingredients
250 g tempeh
2 Tbs soya sauce
250 g mushrooms
1 onion
250 g pumpkin
1 medium carrot
250 g quinoa
Servings: 4
2 Tbs soya sauce
250 g mushrooms
1 onion
250 g pumpkin
1 medium carrot
250 g quinoa
Servings: 4
Recipe directions
Heat the oil and bake the chopped onions until tender. Add the sliced mushrooms and cook for 6 min.Cut the tempeh, carrot and pumpkin in cubes and add them together with the quinoa, soya souce and 5 cups of water to the mushrooms.
Cook for about 20 min. until the quinoa is soft. Serve the tempeh with quinoa hot.