Put quinoa in a pot and add 3 cups of water. Boil quinoa until the water cooks out. This should take only 15-20 minutes. Place to the side.

While waiting for the quinoa to cook, heat up safflower oil. Once the oil is hot enough, drop the tempeh in the oil in batches and cook until browned. This is a relatively short process and should not take more than 10-15 minutes. Once the Tempeh is cooked, drained on a towel.

In a wok or pan, heat oil. Add cumin, coriander, paprika, onion, garlic, salt & pepper. Once the garlic begins to brown, add bell pepper and greens; add the vegetable broth, enough to cover the bottom of the pan and allow to simmer until the greens begin to wilt. Then add about a ½ -3/4 of a cup of cooked quinoa and tempeh. Add the soy sauce to taste. Stir well and serve