Curried Tempeh and Tabouleh Quinoa

These two flavourful vegetarian/vegan dishes are protein-rich and tread lightly on the earth.  A wonderful mix of spice and savour.




  1. a few tablespoons olive oil
  2. onion, chopped
  3. 1 tsp curry powder
  4. 1 tsp garam masala
  5. 1 tsp cumin
  6. a dash of cayenne pepper
  7. 1 tomato, chopped
  8. 1/2 cup vegetable stock
  9. a few sprigs of cilantro, chopped
  10. a scoop of non-fat sour cream (vegan sour cream optional)
  11. 1 package of tempeh, cut into strips


  1. Sauté the onion in olive oil until it softens, about 3 minutes.
  2. Stir in the spices and cilantro, then add the tomato and vegetable stock.
  3. Remove from heat and add the scoop of non-fat sour cream, and blend ingredients in the pan until smooth.
  4. Place the pan back on the heat, and add the tempeh.  Coat the tempeh in the mixture and let simmer for 5 minutes or so, or until the curry reaches the desired consistency.




  1. 2 cups quinoa, cooked and cooled
  2. 1 cup lentils
  3. ½ cucumber, chopped
  4. 1 tomato, diced
  5. 1 bunch parsley, finely chopped
  6. 1 clove garlic, minced
  7. ½ cup lemon juice and zest of 1 lemon


  1. In a large bowl, combine cooked, cooled quinoa, lentils, cucumber, tomato, and parsley.
  2. In a small bowl, combine the lemon juice, zest, and minced garlic, and stir well.
  3. Slowly add juice to the ingredients in the large bowl, stirring well to coat.  Add pepper to taste.

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