Quinoa with Tempeh

4 servings
Tempeh (8-12 oz)
1.0 package(s)
0.25 teaspoon(s)
0.25 teaspoon(s)
Tomatoes (cherry)
1.0 cup(s)
Celery stalks
2.0 whole
2.0 whole
Curry powder
1.0 teaspoon(s)
1.5 cup(s)

Dietary Restrictions
Wheat / Gluten

Recipe Instructions

You can get a head start on this recipe prior to departure. Chop the vegetables and mix spices into their own plastic bags. Keep Tempeh in sealed container and freeze till you're ready to pack.
Just before consumption, add oil and vegetables to pot over medium heat for 5 min. Remove veggie and oil mix from pot. Into the now empty pot, add enough water for your couscous (refer to package instructions - the ratio is usually 1 cup of water to 2/3 cup of couscous) then boil the water, add the Tempeh and turn the heat lower, and boil for 2 more minutes. Turn off heat. Add couscous, spices, and veggies to boiled water, mix, cover and let sit for 5 minutes.