Prep time: 20 minutes

Cooking time: 15 minutes

Yields: 6 people

Ingredients: 

Quinoa:

  • 1 Cup Quinoa
  • 1 1/3 Cup Water
  • 1/3 Cup Apricot
  • 1 Cup Roasted Carrots
  • 1/2 Cup Raw Fennel
  • 1/2 Cup Chopped Red Onion
  • 2 Tbl. Chopped Pistachios
  • 1 Cup Tempeh
  • 1 Tbl. Cilantro
  • Olive Oil
  • Salt
  • Pepper

Dressing:

  • 1 Tbl. Extra Virgin Olive Oil
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Turmeric
  • 1/2 tsp. Cumin
  • 1/2 tsp. Curry
  • 1/4 tsp. Kosher Salt
  • 1/2 Fresh Orange or Lemon

Directions: 

To make quinoa:

1) Prepare quinoa as directed on package.

2) Roast carrots with a bit of olive oil, salt, and pepper, until soft.

3) Cut tempeh into small squares, drizzle some olive oil, salt, and pepper and bake at 350 until crispy.

2) Add apricots, roasted carrots, fennel, red onion, pistachios, tempeh, and cilantro to quinoa. Mix in dressing.

To make dressing: 

  1. Mix olive oil, cinnamon, turmeric, cumin, curry, salt, and juice from half of a fresh orange or lemon.

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