Kale Quinoa Bowl

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: 2-3 servings

Serving Size: 1 bowl

This dish is gluten free, vegan, and clean! Perfect if you want something quick and easy as it is ready in 20 minutes. Not to mention filling and protein-packed. The fresh ginger really makes this dish and make it light and fresh.

Ingredients

• ¾ cup quinoa

• 1 tablespoon coconut oil

• ½ of a red onion, chopped

• 1 clove garlic, minced

• 3 cups kale, torn

• 2 cups chopped broccoli florets

• 4 ounces tempeh, crumbled

• 2 tablespoons soy sauce

• 2 tablespoons water

• ½ tablespoon dijon mustard

• juice from ½ a lemon

• 1 teaspoon fresh grated ginger

• black pepper and red pepper flakes to season

Instructions

1. Cook the quinoa according to the instructions on the package.

2. Meanwhile, heat the oil in a medium saucepan. Saute the onion for 2 minutes. Add in the garlic, kale, broccoli, and tempeh. Cook for another 3 minutes.

3. In a small bowl, mix together the soy sauce, water, mustard, lemon, and ginger. Add to the vegetable mixture. Cook another 2-3 minutes. Top with black pepper and red pepper flakes.

4. Divide the cooked quinoa in two bowls. Top with the vegetable/tempeh mixture. Serve!