Quinoa and Tempeh Salad Bowl

by silvi (follow)
Healthy Recipes (298)     
Salads are really my favorite thing to eat; in the summer, autumn - with roasted vegetables, winter, with green spring vegetables, warm or cold, they’re delicious, either way. This salad is really tasty and super easy to make.


250g of tempeh
2 eggs
30g of red cabbage
100g of quinoa
1 carrot
30g of pickled beets
Greens of your choice
2 tablespoons of hummus
10 olives


1 avocado
1 teaspoon of lemon juice
Salt and pepper to taste
2 tablespoons of water
A pinch of chili flakes
1/2 teaspoon of garlic powder

Cut the tempeh into cubes. Add them to a bowl and season it with salt, pepper, chili flakes, garlic powder and drizzle 1 tablespoon of olive oil.

Arrange the tempeh cubes on the baking sheet and bake at 180*C for 30 minutes, or until golden. Flip them halfway through.

Add the quinoa into a strainer and wash really well. Pour the quinoa into a medium size pot, pour 200ml of water, a pinch of salt and cook for 15 minutes on medium-low heat.

In another pot, cook the eggs for 7-8 minutes and set aside to cool.

For the dressing: Add the avocado to a bowl, and crush really well with a fork. Add the rest of the ingredients and mix until everything is combined and you have a smooth dressing, in under 5 minutes. :)
Cut the red cabbage thinly and spiralize the carrot with the potato peeler.
Now we arrange the salad bowl. Add a handful of greens, the quinoa, the cooked tempeh and the rest of the ingredients, nicely arranged in the bowl.
Drizzle on top the avocado dressing and serve.

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