Imagine a salad so satisfying, it transforms your entire perception of healthy eating. This Quinoa and Bean Salad with Seared Tempeh isn't just a meal—it's a culinary adventure that promises to tantalize your taste buds, fuel your body, and make your summer dining experience unforgettable. With a perfect balance of protein-packed tempeh, nutty quinoa, and a zesty cumin vinaigrette, this recipe is about to become your new go-to dish that will have everyone asking, "What's your secret?"
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 1 can black beans, rinsed and drained
- 1 block tempeh, sliced
- 2 tablespoons olive oil
- 2 tablespoons cumin
- 1/4 cup apple cider vinegar
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, prepare the tempeh by slicing the block into thin, diagonal strips approximately 1/4 inch thick.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season tempeh strips with 1 tablespoon cumin, salt, and pepper.
- Sear tempeh strips for 3-4 minutes on each side until golden brown and crispy, then set aside.
- For the cumin vinaigrette, whisk together remaining olive oil, apple cider vinegar, remaining cumin, salt, and pepper in a small bowl until well combined.
- In a large mixing bowl, combine cooked quinoa, rinsed black beans, and seared tempeh strips.
- Drizzle cumin vinaigrette over the salad and gently toss to ensure even coating.
- Taste and adjust seasoning as needed. Serve immediately at room temperature or chilled.
Tips
- Quinoa Perfection: Always rinse quinoa thoroughly to remove the natural saponin coating, which can taste bitter. Use a fine-mesh strainer for best results.
- Tempeh Searing Technique: Pat tempeh dry before seasoning to ensure a crispy, golden-brown exterior. Use a cast-iron skillet if possible for the best sear.
- Vinaigrette Prep: Make the vinaigrette ahead of time and let it sit for 15-20 minutes to allow the flavors to meld together.
- Temperature Flexibility: This salad is delicious both at room temperature and chilled, making it perfect for meal prep or picnics.
- Customization Options: Feel free to add fresh herbs like cilantro or parsley, or throw in some diced bell peppers for extra crunch and color.
- Storage Tip: The salad can be stored in the refrigerator for 2-3 days, making it an excellent option for make-ahead meals.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 20g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
