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Zesty Tangerine and Cumin Baked Tempeh Over Quinoa with Chard
Quick & easy tangerine-cumin tempeh on quinoa with chard. A vibrant, health-forward dinner that boosts your wellness journey in under 30 minutes!
Ready for a flavor-packed dinner that’s as quick as it is nutritious? Our Zesty Tangerine and Cumin Baked Tempeh Over Quinoa with Chard is here to transform your evening meal into a vibrant wellness feast. This unique dish combines the savory earthiness of tempeh with a bright tangerine marinade, providing not only a delightful taste experience but also a rich source of plant-based protein.
Tempeh, a fermented soy product, is packed with probiotics, enhancing digestive health, and is a wonderful meat alternative for a balanced diet. Paired with quinoa, one of the few plant foods that contain all nine essential amino acids, and Swiss chard, loaded with vitamins K, A, and C, this meal is not only quick to prepare but also a powerhouse of nutrients. The fresh tangerine dressing offers a refreshing citrus twist, while cumin adds aromatic depth, making this dish a quick go-to for health enthusiasts.
Recipe Overview
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Quick & easy tangerine-cumin tempeh on quinoa with chard. A vibrant, health-forward dinner that boosts your wellness journey in under 30 minutes!
Ingredients
- • tempeh: 16 oz, cut into 1-inch cubes
- • fresh tangerine juice: 1/2 cup
- • tangerine zest: 1 tablespoon
- • ground cumin: 2 teaspoons
- • quinoa: 1 cup, rinsed
- • vegetable broth: 2 cups
- • Swiss chard: 1 bunch, roughly chopped
- • olive oil: 2 tablespoons
- • garlic: 2 cloves, minced
- • red onion: 1 medium, sliced
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • fresh cilantro: 1/4 cup, chopped
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a medium bowl, mix together the tangerine juice, tangerine zest, cumin, and 1 tablespoon of olive oil. Add the tempeh cubes and toss to coat thoroughly. Let it marinate for 5 minutes while the oven heats up.
- 3 Cook the quinoa by bringing vegetable broth to a boil in a small saucepan. Add the quinoa, cover, reduce the heat to low, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is fluffy.
- 4 Spread the marinated tempeh on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, until golden and slightly crispy.
- 5 While the tempeh is baking, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add garlic and red onion, sautéing until fragrant and the onion is translucent, about 3 minutes.
- 6 Add the chopped Swiss chard to the skillet, season with salt and pepper, and cook until the chard is wilted, about 5 minutes.
- 7 To serve, fluff the quinoa with a fork and divide it among four plates. Top each with the Swiss chard mixture and baked tempeh. Garnish with fresh cilantro before serving.
Serving Suggestions
- • This vibrant dish is perfect on its own, but you could pair it with a refreshing cucumber and mint salad to enhance the citrus notes of the meal. For a complete beverage pairing, consider serving a lightly sparkling water infused with lemon slices and fresh mint, which complements the tangerine and cumin flavors. A slice of whole grain bread can also be a hearty addition to soak up any remaining juices.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the texture of the tempeh and chard. Alternatively, you can microwave it in short bursts, stirring occasionally, until warmed through. The quinoa can be frozen separately for up to 2 months.
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