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An overhead image of a rimmed salad plate, which is covered in greens, quinoa, and seared tempeh slices.
5 from 1 vote

Tempeh quinoa salad

Author - Gena Hamshaw
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Yields: 4 servings

Ingredients

For the tempeh

  • 2 tablespoons olive oil
  • 2 tablespoons tamari
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon chili powder
  • 8 ounces tempeh

Quinoa salad

  • 1 cup dry quinoa (rinsed)
  • 1 cup peeled and diced cucumber
  • 1 cup halved or quartered grape tomatoes
  • 3/4 cup diced bell pepper
  • 1 1/2 cups cooked black or kidney beans
  • 10-15 basil leaves, chiffonade cut
  • 1/2 cup loosely packed, chopped cilantro
  • 4 cups mixed greens
  • 1 Hass avocado, chopped or thinly sliced
  • Generous pinch crushed red pepper flakes

Cumin vinaigrette

  • 6 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon agave or maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt

Instructions

  • Whisk together the tempeh marinade ingredients in a rectangular or square glass-lock container. Cut the block of tempeh in half lengthwise. Then, cut it into 8 rectangular pieces. Submerge them in the marinade. Cover the container and transfer it to your fridge for at least one hour, and up to overnight.
  • Spray a grill pan or frying pan with avocado oil spray and heat up the grill pan over medium high heat. Remove the tempeh pieces from the marinade, reserving the marinade. Add the tempeh pieces to the grill pan. Grill the tempeh on both sides till nice and crispy, about 2 minutes per side. Brush the tempeh with marinade as you go along. When the tempeh pieces have been grilled, set them aside.
  • Rinse the quinoa through a fine sieve under cold, running water. Drain. Add the quinoa and 1 3/4 cups water to a medium saucepot. Bring the ingredients to a boil. Reduce the heat to low. Cover the pot and simmer the quinoa for 13 minutes. Remove the quinoa from heat. Allow it to steam for 5 minutes. Fluff the quinoa, recover the pot, and allow it to steam for another 5 minutes.
  • Whisk the cumin vinaigrette ingredients together in a small mixing bowl.
  • Add the cooked quinoa and all of the remaining salad ingredients to a large mixing bowl. Add the vinaigrette. Toss everything together well. Taste; adjust the lime juice, salt, and pepper to your liking.
  • Divide the salad onto serving plates. Top each serving with one quarter of the tempeh. Serve.