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.