Great meat free night option
Ingredients:
- 6 garlic cloves, crushed
- 2T freshly grated ginger
- 2T toasted sesame oil
- 1/3 c coconut amino sauce
- 1 lemon, juiced and zested
- 2T avocado oil
- 1 pack of Tempeh – cut into thin strips
- Season as desired with salt and pepper
- 1 c quinoa, prepared according to packet
- 1 1/2c kimchi
Method:
Combine the first 5 ingredients in a medium bowl. Whisk together and set aside.
Heat the oil in a large skillet over medium-high heat. Add the tempeh, cooking until the edges begin to turn golden brown, then add the broccoli. Season with salt and pepper to taste and cook about 4 mins. Reduce heat to medium and pour in the garlic-ginger mixture.
Cook until the sauce thickens and the broccoli is fork tender. Serve over the prepared quinoa with a side of kimchi.