Mark Bittman's Qunioa Salad with Tempeh

Bright, vibrant, and packed with plant-based protein, Mark Bittman’s Quinoa Salad with Tempeh is the perfect fusion of nutrition and flavor. This hearty salad combines fluffy quinoa, golden-browned tempeh, and a lively mix of fresh vegetables like red bell pepper, cucumber, and red onion. Tossed in a zesty lemon-garlic dressing sweetened with a touch of honey or maple syrup, every bite bursts with tangy, herbaceous goodness thanks to freshly chopped parsley and mint. Quick to prepare in just 40 minutes and customizable to taste, this salad is an ideal choice for a healthy lunch, a light dinner, or a refreshing side dish. Perfect for meal prep or enjoying straight from the fridge, it’s a wholesome recipe that proves eating well doesn’t have to be complicated.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water
• 8 ounces tempeh
• 2 tablespoons soy sauce
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 tablespoon honey or maple syrup
• 1 large garlic clove, minced
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 0.5 small red onion, finely chopped
• 0.25 cup fresh parsley, chopped
• 0.25 cup fresh mint, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and let cool.

Step 2

While the quinoa cooks, prepare the tempeh. Cut the tempeh into bite-sized cubes. In a small bowl, mix 2 tablespoons of soy sauce with 1 tablespoon of olive oil. Heat a non-stick skillet over medium heat and cook the tempeh cubes until golden brown on all sides, about 8-10 minutes. Remove from heat and set aside.

Step 3

In a large serving bowl, whisk together the remaining olive oil, lemon juice, honey or maple syrup, minced garlic, salt, and black pepper to create the dressing.

Step 4

Add the cooled quinoa, cooked tempeh, diced red bell pepper, cucumber, red onion, parsley, and mint to the bowl with the dressing. Toss everything together until well coated.

Step 5

Taste and adjust seasonings as needed. Serve immediately or chill in the refrigerator for 1-2 hours to let the flavors meld.

Step 6

Garnish with additional parsley or mint before serving, if desired. Enjoy!

Nutrition Facts

Serving size	(1470.4g)

Amount per serving	% Daily Value*
Calories	1625.4

Total Fat 81.7g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 4798.0mg	0%
Total Carbohydrate 160.5g	0%
Dietary Fiber 11.6g	0%
Total Sugars 31.3g
Protein 80.1g	0%

Vitamin D 0IU	0%
Calcium 661.6mg	0%
Iron 19.2mg	0%
Potassium 2712.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 18.9%

Carbs: 37.8%