Fruity Quinoa Salad with Tempeh

fruity quinoa tempeh salad

I know you’re all getting into the autumn thing and eating pumpkin and thinking about taking your jumpers out of the cupboard, but here it’s still roasting hot, so I’m still eating summery food. Salads, things that require as little cooking as possible, there’ll be plenty of stews and baking in due course but for now I have another salad for you. This one is a great mix of sweet and savoury and it’s a complete meal. Both the quinoa and the tempeh contain protein and there are healthy fats in the avocado. The sweetness comes from the dates, the orange and the concentrated apple juice. And the best part is that it all comes together in about half an hour if you don’t count the marinading time.

Fruity quinoa tempeh salad

Tempeh is one of those “weird” ingredients that vegans and vegetarians eat and can seem extremely strange to those of you who aren’t so familiar with vegetable proteins. If I tell you it’s made from fermented soya beans, it probably won’t entice you to try it. But don’t let that put you off. It has an unusual taste, I definitely wouldn’t say it reminds me of meat, it’s more nutty and yes, fermented tasting. It tastes nothing like tofu although it does absorb flavours well. I guess what I’m trying to say is don’t be afraid to give it a try, hopefully you’ll be pleasantly surprised.

fruity quinoa tempeh salad

This post is my entry in Souper Sundays a weekly roundup of blog entries with recipes for soups, salads and sammies. If you want more info visit their page here.

Fruity Quinoa Salad with Tempeh

Preparation Time: 10 minutes                     Servings: 2                                                          Cooking Time:        20 minutes                                                                                                         Total:                         30 minutos

Ingredients:

250g tempeh

Quinoa Bowl:

1/2 cup raw quinoa

1/2 avocado

4 dates

1/2 orange

1/4 salad onion

1 carrot

1 tomato

Salt

Marinade:

2 tbsp soy sauce

2 tbsp orange juice

1/2 tsp powdered ginger

1 tbsp concentrated apple juice

1. Mix all the ingredients of the marinade together in a bowl. Slice the tempeh. Place in the bowl with the marinade. Let marinade in the fridge for at least two hours.

2. Put the quinoa in a sieve and rinse under the cold tap. Place in a saucepan. Cover with water. Add a pinch of salt. Bring to the boil and boil for about 20 minutes. Drain, rinse under the cold tap and drain again.

3. Take a large bowl. Slice the avocado and add to the bowl. Chop the dates and add to the bowl. Chop the orange, onion and tomato and add to the bowl. Grate the carrot and add to the bowl. Also add the well drained, cool quinoa to the bowl.

4. Take the tempeh out of the fridge. Pan fry until golden on the outside. (Both sides). Put the leftover marinade in the salad bowl and mix everything well. Check to see if you need to add more salt. Place the tempeh on top. Serve.

You can also sign up for e mail updates or follow me on facebook, Pinterest and Twitter. Look forward to seeing you there!

Advertisements
This entry was posted in Main courses and tagged , , , , , , , , , , . Bookmark the permalink.

12 Responses to Fruity Quinoa Salad with Tempeh

  1. bscartabello says:

    This looks delish – must make! xx

  2. Grace says:

    Yay for Tempeh, you know I’m all about it! 🙂 This salad looks great!

  3. shipleye says:

    Love the recipe. Since we make our own tempeh I include tempeh in just about any recipe I can think of. I made a tempeh soba noodle salad that I took to a potluck last month and everyone loved it. Since we produced Betsy’s Tempeh in Mich. for 9 1/2 years back in the mid 80’s I think we were well ahead of the interest in plant based foods. Since that time we set up our website showing our easy method for making tempeh at home:makethebesttempeh.org. Feel free to write with any comments or questions you might have.
    Happy eating
    betsy shipley

  4. What a colorful and satisfying looking salad. I don’t eat tempeh often enough!
    Thanks for sharing with Souper Sundays this week. 😉

  5. I started to experiment with tempeh more in the past few months. I haven’t tried it in a fruity quinoa salad yet though. This looks so delicious! Could have it for lunch and dinner too xo

  6. Hi Jo,
    This looks great! you managed making a recipe with two of my favorite ingredients, quinoa and tempeh! I need to try this out 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s