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Quick & Easy Tempeh and Mango Stir-Fry with Quinoa
Savor a vibrant Tempeh and Mango Stir-Fry on quinoa, packed with nutrients. Perfect for a quick, healthy dinner in under 30 minutes!
Looking for a nutritious dinner that’s ready in a flash? Our Quick & Easy Tempeh and Mango Stir-Fry is a delightful fusion of flavors and textures, perfect for busy weeknights. Tempeh provides a hearty source of plant-based protein while mango adds a naturally sweet twist, creating a meal that’s both satisfying and healthy. This dish is loaded with fiber, vitamins, and minerals, making it a balanced choice for those aiming to eat clean.
Tempeh, a fermented soy product, is known for its high protein content and digestive benefits. Paired with fresh mango, it brings a tropical flair to your meal, making every bite a burst of sunshine. This recipe is not only quick to prepare but also prioritizes whole, unprocessed ingredients, ensuring you get the maximum nutritional benefits from your dinner.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Savor a vibrant Tempeh and Mango Stir-Fry on quinoa, packed with nutrients. Perfect for a quick, healthy dinner in under 30 minutes!
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • coconut oil: 1 tablespoon
- • tempeh: 8 ounces, sliced into thin strips
- • fresh mango: 1 large, peeled and sliced
- • red bell pepper: 1, thinly sliced
- • green beans: 1 cup, trimmed and cut in half
- • low-sodium soy sauce: 2 tablespoons
- • fresh lime juice: 1 tablespoon
- • ginger: 1-inch piece, grated
- • garlic: 2 cloves, minced
- • fresh cilantro: 1/4 cup, chopped
- • sesame seeds: 1 tablespoon
- • black pepper: to taste
Instructions
- 1 Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water, and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the water is absorbed.
- 2 While the quinoa is cooking, heat coconut oil in a large skillet over medium heat. Add the tempeh strips and cook until golden brown on both sides, about 4 minutes per side.
- 3 Add the red bell pepper and green beans to the skillet with the tempeh. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
- 4 Stir in the mango slices, soy sauce, lime juice, ginger, and garlic. Cook for an additional 2 minutes, allowing the flavors to meld together. Season with black pepper to taste.
- 5 Remove the stir-fry from heat and garnish with fresh cilantro and sesame seeds. Serve the stir-fry over the cooked quinoa.
Serving Suggestions
- • This vibrant dish pairs wonderfully with a simple side salad of mixed greens, cherry tomatoes, and a light vinaigrette to add freshness to your meal. Enhance the tropical notes with a chilled coconut water or a refreshing iced herbal tea. To make your dinner more indulgent, consider a dessert of fresh berries drizzled with a bit of honey or maple syrup. For a more robust meal, you could serve this stir-fry with a side of steamed broccoli or roasted sweet potatoes, which complement the flavors splendidly. If you're in the mood for a warm beverage, a ginger tea would enhance the dish's fragrant notes beautifully.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making for a delicious lunch the next day. For longer storage, you can freeze the stir-fry without the quinoa for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of water or soy sauce to maintain moisture.
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