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Tempeh Quinoa Salad

dressing:

  • 3 tablespoons lemon juice
  • 1 lemon, zest
  • 5 tablespoons olive oil
  • 1 tablespoon honey
  • 3 tablespoons shallot, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper

salad:

  • 1 cup quinoa
  • 8 cups baby kale
  • ½ cup almonds, chopped
  • 8 ounces seasoned tempeh or tofu, chopped
  • ¼ cup dried apricots
  • cup red pepper
  • 2 tablespoons basil, finely sliced
  • To cook quinoa: Place 1 cup quinoa and 2 cups water in a medium pot. Bring to a boil. Reduce heat and simmer, covered, 15 minutes until all liquid is absorbed. Transfer to a large bowl to cool.
  • Whisk dressing ingredients together in a small bowl.
  • When quinoa is cool, stir in dressing. Fold in remaining salad ingredients.