Cooking Instructions:

Step 1: Marinate the Tempeh [01:42]

• Marinate 8 oz of sliced tempeh with 1 teaspoon of olive oil, 1 tablespoon of soy sauce, a minced clove of garlic, half a teaspoon of paprika, and a bit of salt and pepper. Let it marinate for around 10 minutes.

Step 2: Prepare the Base [03:28]

• In a pot, heat a touch of olive oil and add half of a chopped onion. Sauté until translucent.
• Rinse 1 cup of quinoa and add it to the pot along with 1 cup of lentils. Toast for a bit.
• Add around 4 cups of water or veggie broth, cover, and let it cook for around 20 minutes.

Step 3: Add Broccoli [03:59]

• After 15 minutes, open the pot and add broccoli on top to steam for a few minutes.

Step 4: Cook the Tempeh [04:06]

• In a separate pan, heat a touch of olive oil and add the marinated tempeh. Cook for about 3 minutes per side or until golden and crispy. Add green onions and cook for just a minute.

Step 5: Finish the Broccoli [04:18]

• Pull the broccoli out of the pot, add more olive oil to the pan, toss in the broccoli, and add some garlic. Cover and let it finish cooking.

Step 6: Assemble the Dish [04:29]

• On a plate, add about 1 and 1/4 cup of the lentil-quinoa mix, top with the tempeh, add the broccoli, sprinkle with 2 tablespoons of hemp seeds, and finish with some kimchi. Enjoy your protein-rich meal!