Cuban Fried Quinoa with Black Beans and Smoky Tempeh

Cuban Fried Quinoa with Black Beans and Smoky Tempeh is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. This recipe serves 4 and costs $3.47 per serving. One serving contains 600 calories, 26g of protein, and 16g of fat. 86 people found this recipe to be yummy and satisfying. Head to the store and pick up tempeh, olive oil, liquid smoke, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is brought to you by Oh My Veggies. Overall, this recipe earns an amazing spoonacular score of 96%. Sweet & Smoky Tempeh Fajitas (with Black Bean-Lime Dip), Cuban Black Beans, and Cuban Black Beans are very similar to this recipe.

Servings: 4

Preparation duration: 40 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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

 

Step by step:

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. Marinate at room temperature for at least 30 minutes while you prepare your quinoa. Stir the cubes once or twice during marinating to keep them well-coated.Rinse the quinoa well under cold running water, then transfer it to a small saucepan with vegetable broth over high heat. Bring to a boil, then reduce heat to a simmer. Cover and simmer until the broth is absorbed, about 15 minutes.

3. Remove from heat and allow the quinoa to sit for another 5 minutes, covered.

4. Place 1 tablespoon of olive oil in a large skillet over medium-high heat.

5. Add the tempeh cubes; reserve excess marinade.Cook the tempeh, flipping occasionally, until lightly browned and crispy on all sides, about 5 minutes.

6. Remove the tempeh from the skillet and transfer to a plate. Return the skillet to the stovetop.Arrange the pineapple slices in the skillet and cook until tender and browned, about three minutes on each side. (You may have to cook them in batches depending on the size of your skillet.)

7. Remove from the skillet and transfer to a plate, then return the skillet to the stovetop.

8. Add 2 tablespoons of olive oil to the skillet, along with the onion, bell pepper, garlic and jalapeño. Sauté until the onion and pepper just begin to soften a bit, about 3 minutes.Increase heat to high and add the quinoa and reserved marinade to skillet. Cook the quinoa, tossing frequently with a spatula, until it becomes slightly translucent and begins to crisp up, 3-5 minutes.

9. Add beans and cooked tempeh to skillet and cook for another minute to incorporate, tossing frequently. Divide pineapple slices among plates and spoon quinoa mixture over pineapple slices. Top with green onions.

Nutrition Information:

covered percent of daily need