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
30g of red cabbage
100g of quinoa
30g of pickled beets
Greens of your choice
2 tablespoons of hummus
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.