1 yellow bell pepper, chopped (other colored peppers are fine)
2 cloves garlic, minced
8 ozs tempeh, broken into bite sized pieces
14.5 oz can diced tomatoes
½ tsp dried basil
¼ tsp marjoram
1 tsp fresh parsley, chopped
6 olives, sliced
Start the quinoa. Heat the water to boiling, stir in the quinoa. Reduce heat to medium low, and simmer covered for 16 to 20 minutes until the water is absorbed. When the quinoa is done, remove heat, stir with a fork, then cover.
As the quinoa cooks, heat the olive oil in a large skillet on medium heat. Add the onions, sauté for 5 minutes.
Add the bell pepper to the skillet, cook for another 4 minutes. Add the garlic, cook for another minute.
Stir in the tempeh, followed by the tomatoes. Add the basil, marjoram and parsley, stir to combine.
Simmer the tempeh and tomato mixture for about 10 minutes stirring occasionally. Add the olives at the end of cooking time.
Plate a scoop of the quinoa. Scoop a portion of the the tempeh and tomato mixture onto the quinoa. Repeat for the other portions and enjoy!