Tempeh, Asparagus & Mushroom Teriyaki on a bed of Orange-Infused Quinoa
Submitted by Robert E.
1 cup quinoa, rinsed
2 cups orange juice
1/2 cup water
1 Tablespoon olive oil
1 8-oz. package of tempeh, any type, cut in 1-inch cubes
1 lb. asparagus, ends discarded and remaining stalks cut in 3-inch pieces, rinsed
1 8-oz package of pre-sliced white mushrooms (sliced in half if big)
3 scallions, sliced, with whites and greens separated
3/4 cup Soy Vay Veri Veri Teriyaki
Put tempeh, asparagus, mushrooms, scallion whites and Soy Vay Veri Veri Teriyaki in a bowl. Marinate for 15 - 20 minutes, stirring occasionally.
Bring orange juice and water to a boil. Add quinoa and turn heat to medium-low. Cover and simmer for 20 minutes or until quinoa is soft.
Ten minutes before quinoa is done, heat oil in skillet on medium-high until hot. Add tempeh mixture and cook until all ingredients are cooked through, about 10 minutes.
Put quinoa on plate and top with tempeh mixture. Sprinkle with crushed black pepper and scallion greens. Serves 4.
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