Honey-Glazed Tempeh with Avocado and Quinoa

A delectable bowl combining sweet honey-glazed tempeh, creamy avocado, and nutty quinoa for a satisfying and nourishing meal.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by preparing the quinoa. If not already cooked, rinse 1/4 cup of dry quinoa under cold water to remove any bitterness. Add it to a pot with 1/2 cup water and bring it to a boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes until all the water is absorbed. Fluff with a fork and set aside to cool.
2. 2.
   In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, carefully add the sliced tempeh. Cook for about 3 minutes on each side until golden brown and crispy. This gives tempeh a delightful texture and enhances its nutty flavor.
3. 3.
   Reduce the skillet heat to low and drizzle 2 tablespoons of honey over the tempeh. Stir gently to glaze each piece thoroughly, ensuring uniform coverage. Allow it to cook for another 2 minutes until the honey caramelizes slightly, giving the tempeh a glossy look. Be cautious not to let the honey burn by stirring continuously.
4. 4.
   While the tempeh is finishing, cut an avocado in half and remove the pit. Scoop out half of it and dice it into small cubes. The creamy texture of the avocado will complement the crunchy, glazed tempeh beautifully.
5. 5.
   To assemble, place the cooked quinoa at the bottom of a serving bowl. Layer the honey-glazed tempeh slices over the quinoa, followed by the diced avocado. The combination of temperatures—warm tempeh and quinoa with cool avocado—creates a delightful contrast, enhancing each bite.