Tempeh, Quinoa & Broccoli 

8 ingredients 55 minutes 3 servings 


1/4 cup Vegetable Broth

1/4 cup Balsamic Vinegar

1 tsp Italian Seasoning

1/2 tsp Sea Salt

2 Garlic (clove, minced)

9 ozs Tempeh (cut into thin pieces)

3/4 cup Quinoa (uncooked)

3 cups Broccoli (cut into florets) 


  1. In a shallow bowl or zipper-lock bag combine the vegetable broth, balsamic vinegar, Italian seasoning, salt and garlic. Add the tempeh and gently toss to coat it in the marinade. Let the tempeh marinate for at least 20 minutes.
  2. Preheat the oven to 375oF (190oC) and line a baking sheet with parchment paper.
  3. Arrange the marinated tempeh evenly on the baking sheet. Ensure the tempeh pieces are not overlapping or touching. Bake for 24 to 26 minutes, flipping halfway through. Season with additional salt if needed.
  4. Meanwhile, cook the quinoa according to the package directions.
  5. While the quinoa cooks, add the broccoli florets to a steaming basket over boiling water and cover. Steam for about 5 minutes, or until tender. Divide the tempeh, quinoa and broccoli between plates and enjoy! 

Notes Leftovers

Refrigerate in an airtight container for up to three days.

No Quinoa

Use rice instead.

No Italian Seasoning

Use any combination of dried herbs.

More Flavor

Drizzle the broccoli with extra virgin olive oil.


Use fresh or frozen broccoli or substitute other vegetable instead.