Vegan Quinoa and Vegetable Bowl

1. Cook quinoa by combining 1 cup quinoa with 2 cups water and a pinch of salt, bring to a boil, reduce heat, cover with a vented lid, and simmer for 15 minutes

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

3. Slice cucumbers into desired pieces

4. Cut broccoli into bite-size pieces, place in a pan with 3 tablespoons water, cover, and cook on low-medium heat for 5 minutes

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

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

7. Assemble all components in a bowl along with olives and hummus

Tips

1. For quicker broccoli preparation, microwave frozen broccoli and toss with garlic powder and soy sauce

2. Alternatively, roast frozen broccoli on a baking tray at 400°F for 15 minutes or use an air fryer

3. If not a fan of tempeh, substitute with pre-flavored tofu, canned beans, or edamame; edamame can be microwaved or thawed under hot water

4. Edamame pairs well with olives for added flavor