Rinse quinoa as instructed on package.

In a medium saucepan, combine the quinoa with 2 cups of water.  Bring to a boil.

Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Set aside.

Meanwhile, heat half of the oil in a medium safe nonstick pan until shimmering. Add the onions and cook 2 minutes. Add the mushrooms and cook for 6 minutes. Drain and set aside.

Return the pan to the stove over medium heat and add remaining oil. When shimmering, add tempeh cubes and tamari. Sauté, stirring, about 4 minutes to heat through.

Mix quinoa, mushrooms and tempeh in a medium bowl and stir to combine.

Serve.