Orange Quinoa Tempeh Salad
2
2 Tablespoons rice vinegar
2 Tablespoons tamari
2 Tablespoons water
12 ounce package tempeh
1 Tablespoon extra virgin olive oil
The Dressing:
2 Tablespoons extra virgin olive oil
Grated zest and juice of one orange
2 Tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon sea salt
1 teaspoon garam masala Indian spice
The Salad:
1 bunch asparagus, cut into 1 inch lengths
4 green onions, sliced into ¼ inch rounds
¼ cup Italian parsley, chopped fine
1 tablespoon fresh ginger, minced
3-4 cups quinoa, cooked
This is one of our all time favorite vegan spring recipes. It’s a great way to introduce people to tempeh who have never tried it before.
Meal Type
Salads & Soups
Diet Type
Vegan Vegetarian
Combine the rice vinegar, tamari, and water. Cut the tempeh into 1 inch squares.
Heat the oil, add the tempeh, and brown on both sides. Add the liquid and continue cooking until the liquid is absorbed.
Combine the dressing ingredients. Whisk well in a small bowl.
Combine the salad ingredients in a large serving bowl. Toss in the tempeh.
Pour the dressing on top. Toss gently and serve.
Ingredients
The Tempeh:2 Tablespoons rice vinegar
2 Tablespoons tamari
2 Tablespoons water
12 ounce package tempeh
1 Tablespoon extra virgin olive oil
The Dressing:
2 Tablespoons extra virgin olive oil
Grated zest and juice of one orange
2 Tablespoons rice vinegar
1 clove garlic, minced
1 teaspoon sea salt
1 teaspoon garam masala Indian spice
The Salad:
1 bunch asparagus, cut into 1 inch lengths
4 green onions, sliced into ¼ inch rounds
¼ cup Italian parsley, chopped fine
1 tablespoon fresh ginger, minced
3-4 cups quinoa, cooked