Maple Tempeh with Herbed Quinoa

Maple Tempeh with Herbed Quinoa with cranberries and walnuts is a delicious, satisfying, and nutrient dense vegan and gluten-free entree for the holidays.

2 packs of organic tempeh (16 oz.)
1 cup quinoa (I used half black and half white quinoa)
1½ cups organic low sodium vegetable stock
3 tablespoons dried cranberries
2 tablespoons maple syrup
2 tablespoons walnuts, chopped (optional)
1½ tablespoons fresh thyme
1 tablespoon olive oil
1 tablespoon fresh parsley
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 tablespoon fresh squeezed orange juice
1 teaspoon sea salt
1 clove garlic, minced
fresh ground black pepper

View the full recipe at Nutrition Stripped →