This Asian Quinoa and Veggie Salad with Tempeh makes for the perfect meal for two or three or a fantastic pairing to any Summertime gathering. Fresh veggies, protein-packed tempeh, and saucy quinoa all come together for a refreshing dish.
I have gone salad crazy up in here!
And no, I am not referring to the kind of salad that you are probably thinking of (though I do love me some greens!). Right now I am obsessing over all things quinoa! And veggies! And now… tempeh! So when I thought to combine all three, I figured that the best route to take was to make a salad. But not just any salad. An Asian-inspired salad.
Now unfortunately for my old self, I used to think that cold quinoa was gross. That is until I discovered that adding fresh vegetables, beans or tempeh, and a flavorful sauce to it takes it from bland and grainy to complex, flavorful, and delicious. Plus, I like to try to keep things cool during these hot Summertime months.
I often times have great luck with recipe creation and only make something once before I share it with you. However, it took me a couple of times to perfect this one. You definitely would not have appreciated me sharing the first version as it was oh-so salty. Like so salty that I really had zero desire to finish it. But lucky for you, I have lightened things up in the salt department and I promise that this tastes so much more than just edible.
Asian Quinoa and Veggie Salad with Tempeh
Vegan
Servings: 2 to 3 as a main dish or 4 to 6 as a side
Ingredients
1/2 cup quinoa (I used a mixture of white and red), dry + water or vegetable broth for cooking
1/8 cup Bragg’s Liquid Aminos or coconut aminos (if you sub in soy sauce, use less!)
1/8 cup teriyaki sauce
1/8 cup water
8 oz block of tempeh, cut into cubes
1 cup broccoli slaw
2 cups shredded green or red cabbage
1/2 red bell pepper, diced
1/4 cup green onion, diced
1/4 tsp garlic powder
1/4 tsp onion powder
black pepper, to taste
Directions
1. Cook quinoa according to package directions. Set aside to cool.
2. Combine aminos, teriyaki sauce, and water. Whisk until well-combined. Add tempeh and marinate in the fridge for 30 minutes.
3. In a large bowl, combine cooled quinoa, drained tempeh (reserve the leftover marinade), vegetables, and spices. Mix well.
4. Stir in 1/8 to 1/4 cup of the leftover marinade. I started with 1/8 cup and added more until it reached my liking. Our tastes for salt vary, so using the full 1/4 cup may be too salty for some.
I ate this salad for lunch a couple of days at work because that is how I roll. However, I am pretty confident your guests would really enjoy eating this as a side at your remaining Summertime get-togethers… what is left of them, that is. But that is another story that I do not want to think of quite yet. I am still in Summer mode!
I suppose you could even add chicken to this if that’s your thaang… but I encourage you to be a bit more adventurous and give tempeh a try. I promise that it is delicious! It is by far my favorite meat substitute out there.
With just a little prep the day before or morning off, you can have a tasty entree or side thrown together in ten minutes flat. Be careful with the throwing part, though. Things could get messy! 😉
