Mark Bittman's Qunioa Salad With Tempeh

Recipe by budgiesntiels
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    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)
  • 12
    cup green onion, for garnish
  • 12
    cup fresh cilantro, for garnish
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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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