Broccoli And Tempeh Quinoa Salad Recipe

Recipe By Slurrp

This broccoli and tempeh quinoa salad is a nutritious and flavorful dish that is perfect for a light lunch or dinner. The combination of quinoa, broccoli, and tempeh provides a good balance of protein, fiber, and vitamins. The salad is dressed with a tangy lemon vinaigrette, which adds a refreshing and zesty flavor. It is a versatile dish that can be enjoyed warm or cold, making it a great option for meal prep. This salad is also vegan and gluten-free, making it suitable for a variety of dietary preferences.

4.9
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Vegdiet
45minstotal
45minsPrep
45m.total
45m.Prep
Broccoli And Tempeh Quinoa Salad
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Ingredients for Broccoli And Tempeh Quinoa Salad Recipe

  • 1/4 cup Quinoa
  • 1/2 cup Broccoli Florets
  • 2 ounce Tempeh, Cubed
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/4 tablespoon Dijon Mustard
  • As required Salt And Pepper To Taste

Directions: Broccoli And Tempeh Quinoa Salad Recipe

Cooking Directions

  • STEP 1.Cook the quinoa according to package instructions and set aside.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add the tempeh and cook until golden brown and crispy, about 5 minutes.
  • STEP 3.Add the broccoli florets to the skillet and cook for an additional 3-4 minutes, until they are tender but still crisp.
  • STEP 4.In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
  • STEP 5.In a large mixing bowl, combine the cooked quinoa, tempeh, broccoli, and dressing. Toss well to coat everything evenly.
  • STEP 6.Serve the salad warm or chilled. It can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • Make sure to rinse the quinoa before cooking to remove any bitterness.
  • For extra flavor, you can add some chopped fresh herbs like parsley or cilantro to the salad.
  • Feel free to customize the salad by adding other vegetables or toppings of your choice, such as cherry tomatoes or avocado.

Storage and Serving

  • This salad can be served as a main dish or as a side dish alongside grilled chicken or fish.
  • To serve as a main dish, you can add some additional protein like chickpeas or tofu.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy it cold or reheat it gently in the microwave or on the stovetop.
Nutrition
value
428
calories per serving
20 g Fat19 g Protein39 g Carbs14 g FiberOther

Current Totals

  • Fat
    20g
  • Protein
    19g
  • Carbs
    39g
  • Fiber
    14g

MacroNutrients

  • Carbs
    39g
  • Protein
    19g
  • Fiber
    14g

Fats

  • Fat
    20g

Vitamins & Minerals

  • Calcium
    501mg
  • Iron
    7mg
  • Vitamin A
    95mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    219mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    49mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    194mg
  • Manganese
    3mg
  • Phosphorus
    365mg
  • Selenium
    10mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp