• Preheat oven to 350ºF.
• Combine the vegetable broth, balsamic vinegar, garlic, black pepper and Italian seasoning in a bowl and mix well. Place the tempeh, red onion, carrot, mushrooms and zucchini together in a large bowl and toss with the balsamic dressing to coat.
• Transfer the veggies and tempeh to a large baking sheet and roast in the oven for 45 minutes, stirring halfway.
• While the veggies and tempeh roast, make the quinoa. Bring the water to a boil in a small saucepan, add the quinoa, cover and simmer for 15 minutes. Remove from heat and fluff with a fork.
• To serve, divide the quinoa between bowls and top with roasted veggies and tempeh. Garnish with additional balsamic vinegar if you'd like, and enjoy!

Notes

• Tempeh: This is a product similar to tofu, however, tempeh is much more commonly made with different varieties of beans. If you have a soy allergy, be sure to avoid tempeh products that are made with soybeans. If you can't find tempeh without soy, you can use chickpeas or any other legumes you like.
• Quinoa: If you are using pre-cooked quinoa, in order to determine how much to use, simply multiply the uncooked quantity from the ingredient list above by 3. Quinoa triples in size when cooked.
• Leftovers: Keeps well in the fridge up to 4 days.