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Ingredients

1 cup quinoa 2 cups water 1 dash hot sauce, or to taste 1 tablespoon sesame oil 1 tablespoon olive oil 2 cloves garlic, minced 1 (8 ounce) package tempeh, cubed 1 tomato, chopped 2 tablespoons Dijon mustard 1 tablespoon white wine 1 teaspoon lemon juice 2 leaves Swiss chard, chopped 1 (15 ounce) can cannellini beans, drained and rinsed 1 pinch garlic powder

Nutrition Info

861.6 calories carbohydrate: 103.7 g cholesterol: : - fat: 31.9 g fiber: 15.8 g protein: 42.7 g saturatedFat: 5 g servingSize: - sodium: 952.9 mg sugar: 2.8 g transFat: : - unsaturatedFat: : -

Place quinoa in a pot, add water and hot sauce. Bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Heat sesame oil, olive oil, and minced garlic in a saucepan over medium heat. Add tempeh, tomato, and mustard, cook and stir until tempeh is coated in mustard, about 1 minute. Stir in wine and lemon juice, simmer for 5 minutes. Add chard, cook until wilted, about 1 minute. Sprinkle with garlic powder. Add cannellini beans, reduce heat to medium-low. Cook until flavors combine, about 5 minutes.
Pour tempeh mixture into the pot with the quinoa, mix well.

2 servings

Quick, healthier recipe for a weeknight meal after work.