Quinoa Pilaf with Spicy Tempeh and Broccoli
[Vegan]

For the Quinoa Pilaf:

1. Heat coconut oil in a medium saucepan over medium heat; add the quinoa, ginger, and garlic. Saute 1 minute.
2. Add orange juice, 1½ cups of water and salt. Bring to a boil, lower the heat, cover and simmer for 15~18 minutes, or until quinoa is tender.

For the Tempeh and Broccoli:

1. While quinoa is cooking, make tempeh & broccoli. Heat coconut oil in a large skillet over medium-high heat. Add tempeh and cook for 6~7 minutes or until they are golden brown, stirring occasionally.
2. Add ginger, garlic, and chile, and cook for 30 seconds.
3. Add orange juice, veggie broth and soy sauce to tempeh, bring to a boil. Reduce heat to medium-low and simmer uncovered for 5 minutes.
4. Add broccoli and stir-fry 5 minutes or until broccoli is crisp-tender. Transfer Quinoa Pilaf to a serving bowl. Top with tempeh and broccoli. Garnish with chopped scallions and toasted cashews. Serve warm and Enjoy!!