Ginger Quinoa with Vegetables

Another transfer recipe that may already exist on this site, but just to be sure, here it is!

3 tbsp soy sauce
1 tbsp grated ginger
8 oz tempeh

1 c quinoa
1 3/4 c water
2 tsp minced ginger
1/4 tsp salt

2 tbsp oil
5 oz sliced shitake mushrooms
1 red bell pepper, sliced
5 oz snow peas
1/4 c tamari almonds

1/3 c sliced green onion (green part only)

Preheat over to 400 degrees. In a small baking pan, mix soy sauce, grated ginger. Add tempeh, turn and let sit while oven heats. When oven is hot, put tempeh in and bake until brown, turning half way. When done, let cool a bit and then cut into small squares.

In a pan, mix quinoa, water, minced ginger and salt. Bring to a boil over high heat, turn down to low, stir, and cover. Let cook, covered, for 25 minutes. Remove from heat and let sit covered.

In a frying pan, heat oil over medium-high heat. Add shitake mushrooms and cook until starting to dry. Add bell pepper, snow peas, and almonds and cook for a few minutes (until pepper and peas are bright in color).

In a serving bowl, mix together tempeh, quinoa, vegetables and green onion. Serve hot.