My favorite protein at the moment is tempeh (tem-pay) and of course my whole-grain obsession of the century is quinoa (keen-wa)! Breaded and crispy foods are so yummy, but usually not very healthy. I typically eat my tempeh plain and grilled or in stir-frys so I decided it was time for a change. Since my obsession with quinoa is still going strong, I wanted to try “breading” my tempeh with it! It turned out so delicious and I loved the texture it gave. This meal turned out to be the ultimate protein power plate with 32 grams of protein! I can’t wait to add a boost of quinoa protein crust to my tofu next time!

Quinoa Crusted Tempeh
serves 1

4oz tempeh
1/4 cup uncooked quinoa (any color will work, I used tri-colored)
1 Tbsp olive oil
1 egg
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp lemon pepper
1/4 tsp paprika
1/4 tsp garlic powder
2 cups field greens
1 Tbsp white balsamic vinegar

Place oil a pan over medium heat and let the oil warm up. Place the uncooked quinoa in a separate bowl and set aside. Combine the egg and all spices (alt, cumin, lemon pepper, paprika, ad garlic powder) in a bowl and mix thoroughly. Dip the tempeh into the egg mixture, coating it completely. Then dip the tempeh in the dry quinoa until it is covered. Carefully place the tempeh in the pan and cook each side for about 3 minutes. Continue flipping until quinoa and tempeh start to brown. Remove the tempeh from the stove and cut into 1/2 inch thick strips. Place over a bed of fresh greens and top with white balsamic vinegar.

The Rabbit Food Pyramid Breakdown
Produce: field greens
Whole Grain: quinoa
Protein: tempeh and egg
Plant Based Fat: olive oil