Quinoa Salad with Tempeh

While this dish isn't much to look at, it's totally yummy and tastes like the best kind of comfort food. As with most Mark Bittman recipes, we had to modify it quite a bit, and this recipe reflects an entirely different kind of dish - it probably shouldn't even be called a salad, it's definitely got more of a porridge consistency. It's just as good, though different, without the scallions and cilantro.

1 cup raw quinoa
1 or 2 T. vegetable oil
8 oz. (1 package) tempeh, crumbled
1 T. minced ginger
1 T. slivered garlic
1 can diced tomatoes
2 T. rice wine vinegar
1 T. dark sesame oil
1.5 T. soy sauce (or more, to taste)
.5 T. sriracha or chili-garlic sauce (or more, to taste)
1/4 c. chopped scallion
1/4 c. chopped cilantro

- cook the quinoa: boil quinoa with 2 c. water and a pinch of salt for about 20 minutes.

- heat the oil in a skillet over medium high heat. when hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes. stir in the ginger and garlic and cook for another minute or two, then add the tomatoes, stir, and turn off the heat. stirr in the vineagar, sesame oil, sriracha, and soy sauce. Toss with quinoa, scallions, and cilantro.