1 1/2 cup bulk quinoa
1 8 oz pkg tempeh, chopped, optional if your prep time is especially tight
1 red pepper, chopped
1 bunch green onions, chopped, or
1 small red onion, chopped
1 tomato, chopped
2 pieces celery, chopped
1 small bunch cilantro, chopped or
1 small bunch parsley, chopped
1 can organic black beans, well rinsed or 2 cups cooked black beans
1 can organic garbanzo beans, well rinsed
lime or lemon, optional
1 mango, chopped, optional, if it’s summer and happens to be on sale
Rinse quinoa well in cold water. Measure twice as much water as quinoa into pot with lid, add pinch of salt, bring to boil (pot will need to be large enough to leave some headroom, as quinoa will bubble some). Add well rinsed quinoa, stir, bring to boil, turn heat down to medium low simmer. Cook covered (check cooking times chart on this blog). When done, remove from heat, transfer to bowl, stir/fluff with fork.
While quinoa cooks, chop tempeh, then saute it in 2 T olive oil, stirring frequently until lightly browned. Chop all veggies. Add all veggies, cooked tempeh, and well rinsed beans to cooked quinoa, stir all together well. Serve topped with feta. Dress with simple olive oil/balsalmic vinegar, plus a squeeze of fresh lime or lemon. Dress immediately prior to eating, great with salsa. Will stay fresh in refrigerator in airtight container for 5 days.