Quinoa and Tempeh Salad Bowl

Salads are really my favorite thing to eat, in the summer, autumn-with roasted vegetables, winter, with green spring vegetables, warm or cold, they’re delicious, either way.

This salad is really tasty and super easy to make, so let’s get started.

Ingredients:

• 250 g of tempeh
• 2 eggs
• 30 g of red cabbage
• 100 g of quinoa
• 1 carrot
• 30 g of pickled beets
• greens of your choice
• 2 tablespoons of hummus
• 10 olives

Dressing:

• 1 avocado
• 1 teaspoon of lemon juice
• salt and pepper to taste
• 2 tablespoons of water
• a pinch of chili flakes
• 1/2 a teaspoon of garlic powder

Cut the tempeh into cubes. Add them to a bowl and season it with salt, pepper, chili flakes, garlic powder and drizzle 1 tablespoon of olive oil.

Arrange the tempeh cubes on the baking sheet and bake at 180*C for 30 minutes, or until golden. Flip them halfway through.

If I have to compare tempeh to tofu, I like tofu better, fried or baked. I’m not a big fan of tempeh, but it was ok.

Add the quinoa into a strainer and wash really good. Pour the quinoa into a medium size pot, pour 200 ml of water, a pinch of salt and cook for 15 minutes on medium-low heat.

In another pot, cook the eggs for 7-8 minutes and set aside to cool.

For the dressing: Add the avocado to a bowl, and crush really good with a fork. Add the rest of the ingredients and mix until everything is combined and you have a smooth dressing, in under 5 minutes. 🙂

Cut the red cabbage thinly and spiralize the carrot with the potato peeler.

Now we arrange the salad bowl. Add a handful of greens, the quinoa, the cooked tempeh and the rest of the ingredients, nicely arranged in the bowl.

Drizzle on top the avocado dressing and serve. You will love this salad. It’s super easy to make and delicious.

Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.

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Quinoa and Tempeh Salad Bowl

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Print

Ingredients

• 250 g of tempeh
• 2 eggs
• 30 g of red cabbage
• 100 g of quinoa
• 1 carrot
• 30 g of pickled beets
• greens of your choice
• 2 tablespoons of hummus
• 10 olives
• Dressing:
• 1 avocado
• 1 teaspoon of lemon juice
• salt and pepper to taste
• 2 tablespoons of water
• a pinch of chili flakes
• 1/2 a teaspoon of garlic powder

Instructions

1. Cut the tempeh into cubes. Add them to a bowl and season it with salt, pepper, chili flakes, garlic powder and drizzle 1 tablespoon of olive oil.
2. Arrange the tempeh cubes on the baking sheet and bake at 180*C for 30 minutes, or until golden. Flip them halfway through.If I have to compare tempeh to tofu, I like tofu better, fried or baked. I'm not a big fan of tempeh, but it was ok.
3. Add the quinoa into a strainer and wash really good. Pour the quinoa into a medium size pot, pour 200 ml of water, a pinch of salt and cook for 15 minutes on medium-low heat.In another pot, cook the eggs for 7-8 minutes and set aside to cool.
4. For the dressing: Add the avocado to a bowl, and crush really good with a fork. Add the rest of the ingredients and mix until everything is combined and you have a smooth dressing, in under 5 minutes.
5. Cut the red cabbage thinly and spiralize the carrot with the potato peeler.
6. Now we arrange the salad bowl. Add a handful of greens, the quinoa, the cooked tempeh and the rest of the ingredients, nicely arranged in the bowl.
7. Drizzle on top the avocado dressing and serve. You will love this salad. It's super easy to make and delicious.