Quinoa Pilaf with Tempeh & Broccoli

Source: Vegetarian Times

Quinoa Pilaf:
1 TB coconut oil
1 cup quinoa
1/2 tsp ginger
2 tsp minced garlic
1/2 cup orange juice
1/2 tsp salt

Tempeh & Broccoli:
2 TB coconut oil
8 oz. tempeh, cubed
1 tsp ginger
1/2 cup orange juice
1/2 cup vegetable broth
2 TB tamari
4 cups broccoli florets
1/2 up chopped green onions
2 TB chopped cashews

1. Make Quinoa Pilaf: Heat oil in saucepan; stir in quinoa, ginger, & garlic. Saute 1 minute. Add OJ, 1 1/2 cups water, & salt. Cover, bring to a boil, reduce heat & simmer 15 minutes or until quinoa is tender,
2. Heat coconut oil in large skillet. Add tempeh & saute about 7 minutes until browned. Add ginger, garlic, OJ, broth, & tamari; bring to a boil. Reduce heat & simmer 5 minutes. Add broccoli & cook until crisp-tender.
3. Spoon quinoa pilaf onto plate & top with tempeh mixture. Garnish with green onion & cashews.