Orange Quinoa Tempeh Salad
Makes
2
servings
This is one of our all time favorite vegan spring recipes. It’s a great way to introduce people to tempeh who have never tried it before.
Meal Type
Salads & Soups
Diet Type
Vegan
Vegetarian
Ingredients
The Tempeh:
2 Tablespoons rice vinegar
2 Tablespoons tamari
2 Tablespoons water
12 ounce package tempeh
1 Tablespoon extra virgin olive oil
The Dressing:
2 Tablespoons extra virgin olive oil
Grated zest and juice of one orange
2 Tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon sea salt
1 teaspoon garam masala Indian spice
The Salad:
1 bunch asparagus, cut into 1 inch lengths
4 green onions, sliced into ¼ inch rounds
¼ cup Italian parsley, chopped fine
1 tablespoon fresh ginger, minced
3-4 cups quinoa, cooked
2 Tablespoons rice vinegar
2 Tablespoons tamari
2 Tablespoons water
12 ounce package tempeh
1 Tablespoon extra virgin olive oil
The Dressing:
2 Tablespoons extra virgin olive oil
Grated zest and juice of one orange
2 Tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon sea salt
1 teaspoon garam masala Indian spice
The Salad:
1 bunch asparagus, cut into 1 inch lengths
4 green onions, sliced into ¼ inch rounds
¼ cup Italian parsley, chopped fine
1 tablespoon fresh ginger, minced
3-4 cups quinoa, cooked
1
Combine the rice vinegar, tamari, and water. Cut the tempeh into 1 inch squares.
2
Heat the oil, add the tempeh, and brown on both sides. Add the liquid and continue cooking until the liquid is absorbed.
3
Combine the dressing ingredients. Whisk well in a small bowl.
4
Combine the salad ingredients in a large serving bowl. Toss in the tempeh.
5
Pour the dressing on top. Toss gently and serve.