Tempeh Quinoa Salad
High-Protein Tempeh Quinoa Salad is crunchy, healthy, and delicious. Packed with iron and vitamins, this quick and easy recipe is perfect for meal prep.
Servings: 3 people
Calories: 679kcal
Ingredients
- ½ cup dry quinoa (or 1 ½ cups cooked)
- 8 ounces tempeh cut into ½-inch pieces
- Generous drizzle of olive oil
- Dash of garlic powder
- Dash of paprika
- Salt to taste
For the dressing:
- ⅓ cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoons Dijon mustard
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 clove garlic
For the salad:
- ½ English cucumber diced (1 ½ cups)
- 1 medium bell pepper diced (1 ½ cups)
- 1 pint grape tomatoes halved
- 1 cup shelled edamame frozen and thawed
- 3 medium carrots shredded or grated
- 3 cups baby kale or chopped kale leaves
- 1 tablespoon hemp seeds (optional)
Instructions
- Preheat the oven to 425ºF.
- Cook the quinoa according to the directions on the packet. Fluff with a fork. Set aside to cool.
- Make tempeh croutons: Meanwhile, transfer the 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.
- Make the dressing: Whisk the olive oil, red wine vinegar, Dijon mustard, salt, pepper, and oregano in a small bowl, or shake the dressing ingredients in a jar with a tight fitted lid. Grate or press the garlic directly into the bowl and mix to combine.
- For serving (Option 1): Divide the dressing equally between three (32-ounce) mason jars. Add ½ cup cucumber, pepper, tomatoes, edamame, and carrots to each jar. Divide the tempeh evenly between the 3 jars. Add ½ cup cooked quinoa, and 1 cup kale to each jar and cover. Refrigerate for up to 4 days. Shake well before serving.
- For serving (Option 2): 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.
Video
Notes
- I used LightLife Original Tempeh (paid affiliate) with 18 grams protein per serving to make the baked tempeh croutons.
- Tempeh tastes best when it is cooked. It tastes best when it is steamed or simmered before using. Place the block of tempeh in a saucepan with water to cover by about 2 inches. Bring the water to a boil, reduce the heat, and simmer for 5 to 10 minutes.
- Mason jars salads: Layer the salad ingredients inside three mason jars for a convenient lunch on the go, and maximum freshness. Good for up to 4 days.
- Storage: Refrigerate leftover Tempeh Quinoa Salad or tempeh croutons in an airtight container for up to 4 days.
Nutrition
Calories: 679kcal | Carbohydrates: 53g | Protein: 31g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.003g | Sodium: 480mg | Potassium: 1461mg | Fiber: 16g | Sugar: 11g | Vitamin A: 14938IU | Vitamin C: 101mg | Calcium: 243mg | Iron: 7mg
