Step 1 Bring 1 cup water to the boil in a medium saucepan (which has a lid). Add quinoa and return to the boil. Reduce heat to low, cover pan and simmer for 12–15 minutes, or until quinoa has absorbed water; set aside.
Step 2 Heat half the olive oil in a large non-stick frying pan set over medium–high heat. Add tempeh and toss regularly for 10 minutes, or until cooked and golden; transfer to a plate, cover to keep warm and set aside.
Step 3 Add remaining olive oil to pan. Add onion, zucchini, garlic and ginger; sauté until onion softens. Add broccoli, green beans and peas; stir-fry, tossing regularly, for 5–6 more minutes.
Step 4 Divide stir-fried veg among 4 bowls, add reserved quinoa and tempeh with cherry tomato halves and toss; garnish with coriander leaves and serve.