From: ohmyveggies.com
Servings: 4
Tags: cuban, vegetarian, main
Last Made: May 31, 2021
Scott:
Ana:
Alex:

Ingredients

  • 3 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 2 teaspoons liquid smoke
  • 1 tablespoon Olive Oil
  • 1 (8-ounce) pkg tempeh, cut into 1/2 inch cubes
  • 1 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 medium pineapple, cored, peeled and cut into 1/4 inch slices
  • 2 tablespoons Olive Oil
  • 1 onion, diced
  • 1 red bell pepper, seeded and sliced into strips
  • 4 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1 (14-ounce) can black beans, drained and rinsed
  • 2 green onions, sliced

Steps

1) Whisk the soy sauce, apple cider vinegar, maple syrup and liquid smoke together in a small bowl 2) Add the tempeh cubes and toss to coat 3) Marinate at room temperature for at least 30 minutes while you prepare your quinoa 4) Stir the cubes once or twice during marinating to keep them well-coated 5) Rinse the quinoa well under cold running water, then transfer it to a small saucepan with vegetable broth over high heat 6) Bring to a boil, then reduce heat to a simmer 7) Cover and simmer until the broth is absorbed, about 15 minutes 8) Remove from heat and allow the quinoa to sit for another 5 minutes, covered 9) Place 1 tablespoon of olive oil in a large skillet over medium-high heat 10) Add the tempeh cubes; reserve excess marinade 11) Cook the tempeh, flipping occasionally, until lightly browned and crispy on all sides, about 5 minutes 12) Remove the tempeh from the skillet and transfer to a plate 13) Return the skillet to the stovetop 14) Arrange the pineapple slices in the skillet and cook until tender and browned, about three minutes on each side 15) (You may have to cook them in batches depending on the size of your skillet 16) ) Remove from the skillet and transfer to a plate, then return the skillet to the stovetop 17) Add 2 tablespoons of olive oil to the skillet, along with the onion, bell pepper, garlic and jalapeño 18) Sauté until the onion and pepper just begin to soften a bit, about 3 minutes 19) Increase heat to high and add the quinoa and reserved marinade to skillet 20) Cook the quinoa, tossing frequently with a spatula, until it becomes slightly translucent and begins to crisp up, 3-5 minutes 21) Add beans and cooked tempeh to skillet and cook for another minute to incorporate, tossing frequently 22) Divide pineapple slices among plates and spoon quinoa mixture over pineapple slices 23) Top with green onions

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