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Asian Quinoa and Veggie Salad with Tempeh

in Entrees, Salads, Sides

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.
asian quinoa 9
I have gone salad crazy up in here!

asian 3And 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.

asian 4Now 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.

asian quinoa 2I 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 7Asian Quinoa and Veggie Salad with Tempeh

Servings: 2 to 3 as a main dish or 4 to 6 as a side


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


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.

asian quinoa 8I 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!

asian quinoa 5I 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.

asian quinoa 6With 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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