Spanish Quinoa with Tempeh Chorizo

Ingredients

• Water

  Plain, clean water

  2 tbsp or 30g

• Tempeh

  8 oz or 227g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Broth

  From bouillons. Low sodium

  ¾ cup or 180g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Paprika

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Water

  Plain, clean water

  1 tbsp or 15g

• Onions

  Raw

  1 small or 70g

• Green bell pepper

  Sweet, green, raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Garlic

  Raw

  4 cloves, minced or 12g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  170g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Green beans

  Snap beans, raw

  7 oz or 198g

• Quinoa

  Uncooked

  1 cup or 170g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Rosemary

  Fresh

  2 tbsp or 3g

• Salt

  Table

  1 tsp or 6g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

Directions

1. To make the chorizo, heat the water in a large, deep skillet over medium heat. Add the tempeh and cook, stirring constantly, for about 2 minutes, until lightly browned. Add the garlic and cook, stirring constantly, for 1 minute. Stir in the broth, tamari, oregano, paprika, and chili powder. Lower the heat to medium-low and cook, stirring occasionally, for about 5 minutes, until the broth has been absorbed. Transfer the tempeh to a plate, cover, and set aside.
2. To prepare the quinoa, heat the water in the same skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 8 minutes, until the onion is tender and starting to brown. Add the garlic and cook, stirring for 2 minutes. Stir in the artichoke, tomatoes, beans, quinoa, broth, turmeric, rosemary, and salt. Bring to a boil, lower the heat, cover, and simmer for 15 minutes. Add the peas, cover, and cook for 5 minutes.
3. Remove the lid. If liquid remains, continue to cook until all of it has been absorbed, about 5 minutes. Season with red pepper flakes. Taste and adjust the seasonings if desired. To serve, top the quinoa with the chorizo.
4. Divide into 4 servings.