In a shallow bowl or zip lock bag, combine homemade vegetable stock, balsamic vinegar, Italian seasoning, salt, and garlic. Add the tempeh and toss gently to coat with the marinade. Let the tempeh marinate for at least 20 minutes.
Preheat oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
Arrange the marinated tempeh evenly on the baking sheet. Make sure the tempeh pieces don’t overlap or touch each other. Bake for 24 to 26 minutes, turning halfway through. Season with additional salt if needed.
Meanwhile, cook the quinoa according to package directions.
While the quinoa is cooking, add the broccoli florets to a steamer basket over boiling water and cover. Steam for about 5 minutes or until tender. Divide the tempeh, quinoa and broccoli between plates and enjoy!
