We’ve been trying to go through all of our food at home to set up for our switch to eating raw. When I go grocery shopping I’m just buying fresh fruits and veggies, nuts and flax seeds/hemp seeds to stock up for raw recipes.

This evenings dinner took care of our leftover canned corn, tempeh, quinoa, frozen peas and shredded carrots (I added them because it sounded good…I’ve got plenty of carrots left for juicing and eating).

I cooked a little over half a cup of quinoa in a little over 1 cup of water on a high boil for 5 minutes, covered it and took it off the heat completely. Let this sit for 15 minutes. Usually you want 1 cup of water for every 1/2 cup of quinoa.

While the quinoa sits, cook the shredded carrots in a little extra virgin olive oil on medium heat for about 2 minutes and then add the chopped up tempeh (cut 1 package tempeh into 5 slices long ways and then 1/2 inch squares from there). Next add 1/4 cup low sodium organic veggie broth and a tablespoon of Ponzu. After this cooks for about 5 minutes add the frozen peas, corn and a little more broth.

To season the mixture I used red pepper flakes and some dried basil.

Turn the heat down to medium low, add some sliced almonds and let the flavors soak together until your quinoa is done.

Plate with the quinoa first and then the veggie tempeh mixture on top. Finish it with a little more red pepper, basil and sliced almonds.