Customizable Vegan Quinoa Bowl

1. Bring 1 cup quinoa, 2 cups water, and a pinch of salt to a boil.

2. Reduce heat, cover with a lid that can vent, and simmer for 15 minutes on low heat.

3. Remove from heat, keep lid on, and let sit for 10 minutes, then fluff with a fork.

4. Cut broccoli into bite-size pieces.

5. Place broccoli in a pan with 3 tablespoons water, cover, and cook on low-medium heat for 5 minutes.

6. Uncover broccoli, toss with a splash of soy sauce and 1 teaspoon chili garlic sauce, stir to coat, and cook off remaining liquid.

7. Toss tempeh with soy sauce and chili garlic sauce, then bake at 400°F for about 10 minutes.

8. Slice cucumbers as desired.

9. Assemble all ingredients in a bowl.

Tips

1. Use veggie broth instead of water for cooking quinoa to add extra flavor.

2. For broccoli, microwave frozen broccoli or bake at 400°F for 15 minutes as alternatives.

3. Substitute tempeh with pre-flavored tofu, canned beans, or edamame for variety.

4. Edamame can be microwaved or rinsed under hot water to thaw quickly.