Directions:
- Cook the quinoa. Rinse and drain in a fine strainer.
- Meanwhile, put the oil in a skillet over medium-high heat. When hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes.
- Stir in the ginger and garlic. Cook for another minute or two.
- Stir in the tomato, if using them. Stir and turn off the heat.
- Stir in the vinegar, sesame oil, and soy sauce. Transfer to a serving bowl.
- When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
- Taste and add salt, if necessary, and add a healthy dose of black pepper. Garnish with scallions and cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.01 Kcal (1528 kJ) | ||
| Calories from fat | 184.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.53g | 32% | |
|---|---|---|---|
| Sodium | 270.92mg | 11% | |
| Potassium | 563.97mg | 12% | |
| Total Carbs | 33.22g | 11% | |
| Sugars | 4.15g | 17% | |
| Dietary Fiber | 4.79g | 19% | |
| Protein | 14.52g | 29% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 2.9mg | 16% | |
| Calcium | 84.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 136.14 Kcal (570 kJ) | ||
| Calories from fat | 68.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 32% | |
|---|---|---|---|
| Sodium | 101.05mg | 11% | |
| Potassium | 210.36mg | 12% | |
| Total Carbs | 12.39g | 11% | |
| Sugars | 1.55g | 17% | |
| Dietary Fiber | 1.79g | 19% | |
| Protein | 5.42g | 29% | |
| Vitamin C | 4.5mg | 20% | |
| Iron | 1.1mg | 16% | |
| Calcium | 31.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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