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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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 424kcal


  • 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?
  • Serve.


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