This particular Tempeh is a soybean, millet, brown rice and barley loaf that's slightly crunchy and gives this dish a great texture. The cranberries, pecans and orange juice add wonderful flavor variations. Yum, yum, yum, this is my new favorite.
Orange Quinoa with Cranberries and Pecans
- 1-3/4 Cups vegetable broth
- 1/2 tsp salt
- 1/4 Cup orange juice
- 1 Cup quinoa
- 1/4 Cup dried cranberries
- 1/3 Cup unsalted pecans, chopped
- 1/4 Cup parsley, chopped
- 1 package Tempe (about 1-1/2 cups)
- 3 tablespoons vegetable oil
- Soy sauce
Flip and brown on other side. Shake 1 to 2 tablespoons of soy sauce onto the inside of the pan and tilt to coat all the Tempeh. Cook until all is absorbed. Take pan off burner and set aside.Soak cranberries in 1 cup hot tap water until softened then squeeze out excess liquid, chop and set aside. Toast your chopped pecans for five minutes in a small skillet on medium low heat until fragrant and golden, being careful not to burn them.
Check your quinoa to make sure its done (should look translucent), fluff with a fork, add the cranberries, pecans, tempeh (or turkey) and parsley, toss and serve. Lovely!