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Grilled Tempeh with Quinoa and Steamed Broccoli
Created by: Howcan Team
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 block of tempeh, sliced
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 head of broccoli, cut into florets
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of maple syrup, 1 tablespoon of olive oil, 1 teaspoon of garlic powder, and 1/2 teaspoon of smoked paprika. Place the sliced tempeh in a shallow dish and pour the marinade over it. Let it marinate for 10 minutes.
- Heat a grill pan over medium-high heat. Grill the marinated tempeh for 3-4 minutes on each side, or until lightly charred.
- While the tempeh is grilling, steam the broccoli florets for 5-7 minutes, or until tender but still crisp.
- To serve, divide the cooked quinoa, grilled tempeh, and steamed broccoli among 4 plates. Season with salt and pepper to taste. Enjoy!
Grilled Tempeh with Quinoa and Steamed Broccoli is a wholesome and flavorful dish that has its roots in the plant-based culinary world. This dish has gained popularity in recent years due to its health benefits and delicious taste. The history of this dish can be traced back to the rise of vegetarian and vegan cuisine, where chefs and home cooks sought to create satisfying and nutritious meals without meat. The dish has become a staple in many vegetarian and vegan restaurants, particularly in regions known for their focus on healthy living and sustainable eating. Chefs have experimented with different marinades and grilling techniques to bring out the best flavors in the tempeh, while also perfecting the cooking of quinoa to achieve the ideal texture and taste. The steamed broccoli adds a fresh and vibrant element to the dish, completing the balanced meal. Today, the best versions of this dish can be found in restaurants and cafes that prioritize fresh, high-quality ingredients and innovative cooking methods. The key to a successful Grilled Tempeh with Quinoa and Steamed Broccoli lies in the marination of the tempeh, ensuring it is well-seasoned and grilled to perfection. Additionally, the quinoa should be cooked just right to achieve a light and fluffy texture, while the broccoli should be steamed to retain its bright green color and crispness. For those looking to explore alternative methods, some chefs have also experimented with different ways of preparing the tempeh, such as marinating it in a variety of sauces or spices before grilling. Additionally, some recipes call for roasting the broccoli for a slightly different flavor profile. These variations offer a fresh take on the classic dish, appealing to a wide range of palates. Overall, Grilled Tempeh with Quinoa and Steamed Broccoli is a dish that continues to evolve and inspire creativity in the kitchen, offering a delicious and nutritious option for those seeking a plant-based meal.
35 min
4
350 calories
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