![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG6W6vqm2SMRYY2ok4jlEXirJ7fBV9y3RUBahJWhPkYUxRuFxU3tNiqeYjhv7WexcOM8bsWrA5vZmKO8vEIFTysqTJQr0a5b2Ag9u06eiMwQfBoXCLl2TjDGxGidE5Ppa6_1KxGzSz6Vw/s800/temp3%253A710.jpg)
I sampled this dish, made by my stepmother, a few times this summer. I love the salty, nutty flavor & have been meaning to make it for months now. For those who have never tried
tempeh, the cooking method used in this recipe is a great way to try it.
The first time I had it, was back in my early twenties, when I was ingesting many a grilled tempeh reuben sandwich, from the
New Day Bakery, in Eugene, Oregon. Man, those things are delish!
Quinoa is another under-used ingredient in our house. It's actually a seed, not a grain. But, can be used as a side dish, substituting common grains, like rice, pasta, or couscous. It is similar to tempeh, in that it has a nutty flavor.