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cuban fried quinoa with black beans and smoky tempeh

Ingredients

• For the Smoky Tempeh
• 3 tablespoons soy sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 2 teaspoons liquid smoke
• 1 tablespoon olive oil
• 1 (8-ounce) package of tempeh, cut into 1/2 inch cubes
• For the Fried Quinoa
• 1 cup quinoa
• 1 1/2 cups vegetable broth
• 1 medium pineapple, cored, peeled and cut into 1/4 inch slices
• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, seeded and sliced into strips
• 4 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 1 (14-ounce) can black beans, drained and rinsed
• 2 green onions, sliced

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