Red quinoa and tempeh salad w/ homemade roasted yellow pepper hummus

What a beautiful, flavorful, delicious, healthy way to fuel and nourish your body. I hope you enjoy my latest Trimarni plant strong creation!

Serves 2 
Romaine lettuce (chopped)
1 package tempeh
Olive oil
White onion
Red quinoa (1/2 cup dry + 1 cup water)
Yellow pepper
1 can chickepeas
Tahini paste

 Roasted yellow pepper hummus

1. Preheat oven to 400 degrees. Line baking sheet with foil (just enough to place yellow bell pepper in the middle. Lay down the pepper on foil and bake for 10 minutes. Give the pepper a turn and bake for 10 more minutes. Remove when slightly charred and soft.  (You may as well roast some other veggies and/or protein while you have the oven on)
2. Pour 1 can chickpeas (not drained) in blender or food processor and add 1 tbsp tahini paste, 2 tsp olive oil and 1/2 charred yellow bell pepper. 
3. Blend until evenly combine. Add additional tbsp or two of water if needed to meet your consistency needs. 
4. Store in airtight container for up to 4-5 days. 

Red quinoa and tempeh salad

1. On medium skillet, heat to medium heat and drizzle with a little olive oil. Add tempeh (cubed) and cook for 8-10 minutes or until golden brown (toss every few minutes).
2. Add 1/2 cup chopped onions to skillet and cook with tempeh until slightly golden brown. Season with pepper or your choice of seasoning. 
3. Cook quinoa - boil 1 cup of water and add 1/2 cup quinoa. Reduce heat to low and cover. Let sit for 5 minutes and then fluff with fork. 
4. Add chopped romaine to salad bowl (two handfuls) and top with 1/2 serving tempeh/onion mixture (~4 ounces tempeh) + 1/2-34 cup cooked quinoa.
5. Add 1-2 tbsp homemade hummus, a pinch of salt and cover bowl with a plate and toss until evenly combined (you could also do this in Tupperware container). 
6. Yum!