Categories: Healthy

Ingredients

• 1 cup quinoa
• 1 tbsp coconut oil (/sesame oil)
• 1/2 purple onion
• 1 clove garlic (minced)
• 3 cups kale (de-stemmed)
• 2 cups broccoli florets (about 1 small head)
• 4 ozs tempeh (chopped/crumbled)
• 2 tbsps tamari soy sauce
• 2 tbsps water
• 1 lime
• 1/2 tbsp dijon mustard
• 1 tsp fresh ginger (minced, or powdered)
• 1/2 tsp black pepper
• 1 dash red pepper flakes (optional)
• 2 tbsps sesame seeds (black or white)

Directions

1. Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. Heat coconut oil in a small saucepan over medium-high heat; saute red onion until lightly browned, 2 to 3 minutes. Add kale, broccoli, tempeh, and garlic; saute until kale is wilted, about 3 minutes.
3. Whisk sesame seeds, 2 tablespoons water, tamari, lime juice, Dijon mustard, ginger, black pepper, and red pepper flakes together in a bowl; pour over kale mixture and cook for 2 minutes.
4. Spoon quinoa into serving bowls and top with kale mixture.

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