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    You are in: Home / Recipes / Mark Bittman's Qunioa Salad With Tempeh Recipe
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    Mark Bittman's Qunioa Salad With Tempeh

    Mark Bittman's Qunioa Salad With Tempeh. Photo by mslheureux

    1/1 Photo of Mark Bittman's Qunioa Salad With Tempeh

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    budgiesntiels's Note:

    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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    Units: US | Metric

    • 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


    1. 1
      Cook the quinoa. Rinse and drain in a fine strainer.
    2. 2
      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.
    3. 3
      Stir in the ginger and garlic. Cook for another minute or two.
    4. 4
      Stir in the tomato, if using them. Stir and turn off the heat.
    5. 5
      Stir in the vinegar, sesame oil, and soy sauce. Transfer to a serving bowl.
    6. 6
      When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
    7. 7
      Taste and add salt, if necessary, and add a healthy dose of black pepper. Garnish with scallions and cilantro.

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    Ratings & Reviews:

    • on January 23, 2012


      Greaaat salad! Easy, quick and delicious. I put seaweed flavor tempeh and added a few dried seaweeds instead of mung sprouts and it was awesome.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2011


      This is super EASY and delicious! I have now made this several times. I did not have sesame oil, so instead I added sesame seed to the tempeh, I omitted the green onions but topped it with the cilantro and mung bean sprouts as suggested and added avocado to it. Yummers!

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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