High-Protein Tempeh Quinoa Salad


Step 1. Cut the tempeh into about ¼-inch pieces.

Step 2. Transfer the cut tempeh to a large rimmed nonstick baking sheet. Toss with olive oil, garlic powder, paprika, and salt. Bake at 425ºF for about 15 minutes, or until golden and crispy.

Step 3. Whisk the olive oil, red wine vinegar, Dijon mustard, salt, pepper, and oregano in a small bowl or shake in a jar with a tight fitted lid. Grate or press the garlic into the bowl and mix to combine.

Step 4. Transfer the cucumber, peppers, tomatoes, edamame, carrots, tempeh croutons, quinoa, and kale to a large bowl. Mix to combine. Add the dressing and toss until the salad is evenly coated with the dressing. Or layer the ingredients in three (32-ounce) mason jars.

Recipe CookingForPeanuts.com