Name: Kale, Quinoa & Tempeh Salad
Yield: 4 servings
Cuisine: Vegan
Ingredients: 150 g Quinoa (dry); 200 g Kale; 250 g Tempeh (marinated as you wish & baked); 1 Red pepper; 1 Yellow pepper; 1 Cucumber; 200 g Cherry tomatoes; 2 Carrots (grated); 2 Spring onions; 1 Avocado; 150 g Edemame beans; Coriander; Seeds for topping; 4 Tbsp Tahini; 1 Juice of lemon; 1 Tbsp Maple syrup; 1 tsp Dijon mustard; 1 Garlic clove; 4 Tbsp Water; Salt & Pepper

Author

Jen Booker

Rating

Difficulty

Easy

Cooking Mode

Ingredients

Yields

150gQuinoa (dry)
200gKale
250gTempeh (marinated as you wish & baked)
1Red pepper
1Yellow pepper
1Cucumber
200gCherry tomatoes
2Carrots (grated)
2Spring onions
1Avocado
150gEdemame beans
Coriander
Seeds for topping
4TbspTahini
1Juice of lemon
1TbspMaple syrup
1tspDijon mustard
1Garlic clove
4TbspWater
Salt & Pepper

Instructions

1
Cook the quinoa & leave to cool
2
Maridate & then bake the tempeh as per preference
3
Mix together kale, quinoa & all the chopped veg (excluding the avo)
4
Whisk together the dressing ingredients (tahini, lemon juice, maple syrup, mustard, garlic & water)
5
Fold through the dressing and top with avocado & tempeh.

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Vegan Eat

Kale, Quinoa & Tempeh Salad