Cookwith - Apricot Jam-Glazed Tempeh with Herbed Quinoa Salad

Ingredients

• 8 oz tempeh, cut into 1/2-inch slabs
• 2 tbsp homemade apricot jam
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp fresh thyme leaves (or 1/4 tsp dried)
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/2 cup quinoa, rinsed
• 1 cup low-sodium vegetable broth (or water)
• 1/2 cup cucumber, diced
• 1/4 cup red bell pepper, diced
• 2 tbsp red onion, finely diced
• 2 tbsp fresh parsley, chopped
• 1 tsp olive oil
• 1 tbsp lemon juice