Mark Bittman's Qunioa Salad With Tempeh
photo by mslheureux
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 1⁄2 cups cooked quinoa (1 cup raw)
- 3 tablespoons oil
- 4 ounces tempeh, crumbled (about 1 cup)
- 1 tablespoon ginger, peeled and minced
- 1 tablespoon garlic, slivered
- 1 cup mung bean sprouts (optional)
- 1 cup tomatoes, chopped (optional)
- 2 tablespoons rice wine vinegar
- 1 tablespoon dark sesame oil
- 1 tablespoon soy sauce (to taste)
- 1⁄2 cup green onion, for garnish
- 1⁄2 cup fresh cilantro, for garnish
directions
- Cook the quinoa. Rinse and drain in a fine strainer.
- Meanwhile, put the oil in a skillet over medium-high heat. When hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes.
- Stir in the ginger and garlic. Cook for another minute or two.
- Stir in the tomato, if using them. Stir and turn off the heat.
- Stir in the vinegar, sesame oil, and soy sauce. Transfer to a serving bowl.
- When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
- Taste and add salt, if necessary, and add a healthy dose of black pepper. Garnish with scallions and cilantro.
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RECIPE SUBMITTED BY
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
I am a 39 year old, single woman. I work as a full time cashier at a Wal Mart super center. I absolutely love my job most of the time. When I am not working I have a flock of 9 parrots, 7 Budgies and 2 cockatiels that keep me on my toes. I also love to read and cook.