• 1/4 cup quinoa, cooked
• 1/2 Roma tomato, diced
• 1/4 kidney or black beans
• 1/4 cup bell pepper, diced
• 4 ounces tempeh
• 1/4 avocado, sliced
• 1 teaspoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon cayenne powder

1. Spray a medium skillet with non-stick spray. Cook tempeh thoroughly until heated through and lightly browned.
2. Add tomatoes and peppers and cook for another two minutes.
3. Add in beans and bring contents of skillet to a simmer, stirring occasionally.
4. Stir in seasoning and return to simmer. Remove from heat and survivor quinoa topped with avocado.

photo by renewingallthings.com