1/1 Photo of Mark Bittman's Qunioa Salad With Tempeh
If you are looking for healthy recipes you can cook up in a minimum of time check out Mark Bittman's How to Cook Everything, How to Cook Everything Vegetarian and The Best Recipes in the World. I love the short ingredient lists, of mostly easy to find ingredients and speedy cooking times. I also love how almost everything I have tried of Mr. Bittman's tastes as great as it looks. This is my new favorite way to make Quinoa.
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- 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 tomato, 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
- 1Cook the quinoa. Rinse and drain in a fine strainer.
- 2Meanwhile, put the oil in a skillet over medium-high heat. When hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes.
- 3Stir in the ginger and garlic. Cook for another minute or two.
- 4Stir in the tomato, if using them. Stir and turn off the heat.
- 5Stir in the vinegar, sesame oil, and soy sauce. Transfer to a serving bowl.
- 6When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
- 7Taste and add salt, if necessary, and add a healthy dose of black pepper. Garnish with scallions and cilantro.
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Nutritional Facts for Mark Bittman's Qunioa Salad With Tempeh
Serving Size: 1 (250 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 328.3
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 2.4 g
- Cholesterol 0.0 mg
- Sodium 265.6 mg
- Total Carbohydrate 30.1 g
- Dietary Fiber 3.8 g
- Sugars 0.4 g
- Protein 11.3 g
The following items or measurements are not included:
rice wine vinegar