4 cups vegetable stock
1 piece kombu
3 Tbsp. minced garlic
1 Tbsp. chili powder
1/2 tsp. ginger
1 Tbsp. crushed black peppercorns
1 pkg. tempeh, cut into bite-sized pieces
1 cup quinoa
1 1/2 cups water
1 red bell pepper, diced
1 1/2 cups chopped cauliflower
1/4 cup diced onion
1/3 cup diced cucumber
1/4 cup extra-virgin olive oil
3 Tbsp. malt vinegar
1/2-1 Tbsp. red pepper flakes
1/2 tsp. garlic powder
Salt and pepper, to taste
• Combine the vegetable stock, kombu, minced garlic, chili powder, ginger, and peppercorns in a medium stockpot over medium-low heat to make a braising liquid.
• Add the tempeh and simmer, covered, for 45 minutes. Remove from the heat and set aside.
• Put the quinoa in a fine sieve and place under cold running water, gently rubbing with your hands, for a few minutes, until the water runs clear.
• In a small pot, combine the quinoa, water, and 1/2 cup of the prepared braising liquid. Bring to a boil, reduce the heat, and cover. Cook for about 15 minutes, until the quinoa is translucent and all the liquid is absorbed.
• In a large bowl, combine the quinoa, tempeh, vegetables, oil, vinegar, red pepper flakes, garlic powder, salt, and pepper. Toss gently to coat.
Makes 4 to 6 servings
