Mexican Tempeh Quinoa Salad
From Jenny Sugar, POPSUGAR Fitness
Ingredients
- 1 cup quinoa
2 cups water
1 tablespoon olive oil
1/2 onion, chopped
1 red pepper, diced
1 (8-oz.) package tempeh, diced into bite-size pieces
1 cup salsa
Juice from one lime
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-oz.) can black beans, drained and rinsed
1 cup fresh corn (or frozen)
1/2 cup cherry tomatoes, halved
2 tablespoons fresh cilantro
Salt and pepper, to taste
1 avocado, diced
Directions
- Place the quinoa and water in a covered pot on high heat. Once it starts to boil, reduce to simmer and cook for 20 minutes or until the water is absorbed and the quinoa is fluffy.
- While the quinoa is cooking, prepare the tempeh. Heat the oil in a pan on medium heat, and add the chopped onion. Cook for 5 minutes.
- Add the diced red pepper, tempeh, salsa, lime juice, cumin, cayenne pepper, and salt and pepper.
- Cook the tempeh mixture, stirring occasionally, for about 15 minutes.
- Once the quinoa and tempeh are cooked, pour both into a glass bowl and mix together. Add the beans, corn, tomatoes, cilantro, and a little salt and pepper, and mix well. Serve and top with a few pieces of diced avocado.
- Enjoy as is, or use as a delicious filling for burritos.
Source: Calorie Count [1]
Information
- Category
- Grains , Main Dishes
- Cuisine
- North American
- Yield
- 4 to 6 servings
- Total Time
- 44 minutes, 59 seconds
Nutrition
- Calories per serving
- 353