Followed Berley's recipe in Fresh Food Fast with two adjustments and three substitutions based on ingredients on hand. Used grapeseed oil in place of butter in quinoa. Used 1/4 cup of olive oil in place of 1/3 cup in the tempeh. Used carrots in place of bell pepper. Used pine nuts in place of almonds. For the 2 cups of onions used about 1 cup of shallot and at 2 minutes to go tossed in 4 green onions (white and greens) sliced.
Matt eventually moved from sticks to a fork due to success rate with the quinoa. I have always liked this dish. This time Matt said we should have it again. We did not use all the quinoa. I think reducing from 1.5 cups to 1 would be fine next time.