lemony roasted broccoli and tempeh with quinoa
Batch cooked quinoa comes together with lemony roasted broccoli and tempeh for a quick, easy, and nourishing make-ahead meal.
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 large head broccoli
- 250 g package of tempeh
- juice and rind of 1-2 lemons
- 3 Tbsp olive oil
- salt and pepper
- 1/4 cup sunflower seeds
Preheat oven to 200°C / 400°F.
Combine quinoa and vegetable broth in a large saucepan and set, covered, over high heat. Bring to a boil and then reduce to low and let simmer for 15 minutes. Uncover and fluff with a fork when it has absorbed all of the liquid.
Meanwhile, chop broccoli into small florets and chop the stem into chunks about the same size. Dice tempeh into 2.5cm / 1 inch cubes.
Toss broccoli and tempeh onto a large baking sheet, then pour lemon juice, olive oil, and sprinkle lemon zest over top. Use your hands to mix everything together so you know it’s well coated.
Pop into the oven for 20 minutes, until tempeh and broccoli are both starting to brown just a bit. Stir once part way through.
Place the sunflower seeds in a dry skillet over medium heat and toast until just browned. Careful not to burn them!
In a large bowl combine quinoa, broccoli and tempeh, and sunflower seeds. Give everything a good toss and then decide if you need to add any more seasonings. Salt? Pepper? More lemon juice?
This salad can be stored for 3-4 days in an airtight container in the fridge. Makes great packed lunches!
Nutrition values are an estimate only!
Calories: 424kcal | Carbohydrates: 36g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Sodium: 478mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 96mg | Iron: 4.1mg