Combine the quinoa with 2 cups of water in a pot. Bring to a boil and then let it simmer for about 15-20 minutes until all the water has been absorbed.
While quinoa is cooking, heat the sesame oil in a pan on medium high heat. Add the onion and garlic and let it cook for about 2-3 minutes. Then add the kale, broccoli, and tempeh. Sauté for about 3-5 minutes.
In a small bowl, combine the water, lime juice, soy sauce, Dijon mustard, and red pepper flakes. Add this mixture to the vegetables and mix well until everything is coated. Serve over quinoa, and enjoy!
Perfect for meal planning. Separate this recipe into 4 separate containers and have 4 lunches or dinners ready to grab-and-go!