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! 😉
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Oh man, you used to not like cold quinoa??! I’m so glad your taste buds took a turn for the better 😉 I’ve never had Asian-inspired quinoa and this one definitely looks great!
I know… I had some very strange taste buds at one point. Good thing I have finally smartened up 😉
I’ve only tried tempeh once and it was . . not great. Maybe I should try it again? Covering it in Asian salad sounds tempting 🙂
I think tempeh is definitely one of those foods that is an acquired taste… or so I have heard from others (I loved it instantly). You should definitely try it again and make sure it is flavored well, otherwise it can be quite bland.
I love cold quinoa! Especially with avocado.
Ahh, yes! Avocado is a great addition! I bet it would be delicious in this salad too.
I make something similar with quinoa, sauteed bok choy, and bean sprouts! Thanks for the info on how to marinate the tempeh!
Oh that sounds awesome, Monica! I LOVE bok choy but it has been way too long since I have cooked with it. The addition of bean sprouts would be perfect too!
Let’s do a 3C1K with tempeh because I still just don’t understand it, haha!
Haha!! I’m down, but Erin doesn’t like it!
Yum! Do you think tofu would work instead of tempeh? I can only handle tempeh in super small doses.
Um… I’m thinking it would be good with tempeh, but I would definitely saute the tempeh before I put it in the salad. That might just be a personal preference of mine, though, because I do not like tofu that isn’t baked, sauteed, or fried 😉
I can understand your dislike for cold quinoa. I’m kind of funny about it too. It has to be the right dish to draw me in and this one definitely fits the bill! The texture of the slaw with teriyaki flavor sounds delicious!
Thank you, Sarah! I am glad to hear that somebody else understands my weirdness with quinoa. I think most people think I’m nuts 😉
i have a bag of shredded kale sitting – i could totally make this salad. i have seen you use alot of tempeh for some reason, i cant get into it.
I have determined that tempeh is something that people either love or hate… I am definitely one of those people who LOVES it, but you are not alone in not liking it.
I like a lot of things cold, so I’m glad you’ve joined the dark..um cold side of life. Cold quinoa is so so good. This salad also looks incredible. I’ve been really loving salads for lunch and dinner lately too. I just can’t seem to get enough.
Haha!! You are so punny!! 😉