Crispy Tempeh Satay with Coconut-Lime Quinoa & Charred Broccolini

Ingredients

• 6 oz tempeh block, cut into 8 cubes
• 3 tbsp natural peanut butter, unsweetened
• 0.25 cup coconut milk (full-fat)
• 1.5 tbsp lime juice, fresh
• 1 tbsp tamari or soy sauce, low-sodium
• 0.5 tsp maple syrup
• 2 cloves garlic clove, minced
• 0.5 tsp ginger, minced fresh
• 0.5 cup quinoa, uncooked
• 0.75 cup vegetable broth
• 2 tbsp coconut milk (light), for cooking quinoa
• 4 oz broccolini, whole stems
• 1.5 tbsp sesame oil, divided
• 0.25 tsp sea salt
• 0.125 tsp black pepper
• 1 tbsp sesame seeds, for garnish
• 2 tbsp cilantro, fresh, chopped

Instructions

1. 1

   Press tempeh block between paper towels with weight for 10 minutes to remove moisture, then cut into 8 equal cubes

2. 2

   Combine peanut butter, coconut milk, lime juice, tamari, maple syrup, 1 minced garlic clove, and ginger in a small bowl; whisk until smooth satay sauce forms