Crispy Quinoa Salad
Experience a burst of flavors and textures with our Crispy Quinoa Salad. This vibrant dish features crunchy roasted quinoa, sticky marinated tempeh, and a medley of fresh ingredients like smacked cucumber, edamame, and juicy mango. Tossed with a zesty and creamy dressing, and topped with pickled chili, salted cashews, and fresh herbs, this salad is a perfect balance of savory, sweet, and spicy. Ideal for a nutritious and satisfying meal, it’s a delightful combination that will leave your taste buds craving more.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
Ingredients
Units
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For the Salad:
- 1 smacked cucumber (roughly chopped)
- 1 cup crispy quinoa (cooked according to packet instructions, then roasted with oil for 15 minutes)
- 200g tempeh (cut into cubes, marinated, and cooked in the oven for 15 minutes until sticky)
- 1 tbsp fresh coriander (roughly chopped)
- 1 tbsp fresh mint leaves
- 1–2 spring onions (sliced lengthways)
- 1/2 cup cooked edamame
- 1/4 cup salted cashews
- 1/4 cup chopped mango
- 1/2 pickled chili (sliced and pickled in 1 tbsp rice vinegar, 1 tsp maple syrup, 1 tsp sesame oil)
For the Salad Dressing:
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp miso
- 1 tsp lime juice
- 2 tsp kimchi
- 2 tsp peanut butter
- 1–2 tsp maple syrup
For the Tempeh Marinade:
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1/2 tsp chili flakes
- 1 tsp sesame seeds
Instructions
- Prepare Ingredients:
- Prepare all the salad ingredients as directed: chop the cucumber, cook the edamame, slice the spring onions, and chop the mango.
- Mix the salad dressing ingredients together in a bowl and set aside.
- Marinate the tempeh cubes in the tempeh marinade ingredients for at least 15 minutes.
- Cook Tempeh and Quinoa:
- Preheat the oven to 200°C (400°F).
- Spread the marinated tempeh cubes on a baking sheet and cook in the oven for 15 minutes or until sticky and caramelized.
- Cook the quinoa according to the packet instructions, then spread it on a baking sheet and roast with a drizzle of oil for 15 minutes until crispy.
- Assemble Salad:
- In a large bowl, combine the smacked cucumber, crispy quinoa, cooked tempeh, fresh coriander, mint leaves, spring onions, edamame, cashews, chopped mango, and pickled chili.
- Add Dressing and Toss:
- Pour the salad dressing over the salad and toss everything together until well combined.
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 14g