Thai Quinoa Salad with Marinated Tempeh Steaks

with Crunchy Vegetables and a Peanut Sauce

  • 20 min
High in fiber
Vegetarian
Sesame
Peanut
Soy
High Protein
Bring some flavor to your summer with this salad that has everything you need to tantalize your taste buds from the first bite! Made with a cabbage mixture, green onion, red and white quinoa, peanuts and snap peas and tossed in a delicious peanut sauce.
Thai Peanut and Quinoa Salad

Ingredients

2 tbsp
Peanut Butter
1 tsp
Sesame Oil
14 ml
Honey
2 tbsp
Soy Sauce
1
Lime(s)
4 g
Cilantro
100 g
Snap Peas
1/2 tbsp
Rice Vinegar
120 g
Tempeh
2 tbsp
Peanuts
1
Green Onion(s)
1/2 cup(s)
Edamames
2 cup(s)
Cabbage Mix
3/4 cup(s)
Red Quinoa
Nutritional facts
Per serving
Amount / Serving
Calories
708 kcal
Total fat
27 g
Saturated Fat
4 g
Sodium
675 mg
Total Carbohydrate
85 g
Fiber
13 g
Sugar
13 g
Proteins
36 g

Instructions

Cook the quinoa
1

Cook the quinoa

Bring 1 1/2 c. (double for 4 ppl) of salted water and quinoa to a boil in a pot over high heat. Cover and simmer for 15 minutes or until all water has been absorbed.

Remove from heat and let it rest

Prepare the ingredients
2

Prepare the ingredients

Thinly slice the green onion. Chop cilantro. Chop the snap peas. Juice half the lime and cut the other half into wedges. Cut the tempeh in triangles.

Prepare the sauce
3

Make the peanut sauce

Whisk peanut butter and soy sauce until smooth.

Add honey, rice vinegar, ½ of the sesame oil and ½ of the lime juice and whisk until smooth.

Prepare the salad
4

Cook the tempeh

In a pan over high heat, boil ½ cup of water (double for 4ppl.) Add tempeh and let it boil in the water, flipping once, until all the water has evaporated. Reduce heat to medium, heat 1 tbsp of olive oil (double for 4 ppl.) brush tempeh with remaining sesame oil and lime juice and fry the tempeh about 5 minutes, flipping occasionally.

Garnish and serve
5

Prepare the salad

In a large bowl, toss the quinoa, cabbage, snap peas, edamame, cilantro and green onion.

Pour in the sauce and toss to coat. Season with salt and pepper to taste.

Recipe 1670, Step 6
6

Garnish and serve Serve quinoa salad garnished with tempeh and peanuts and remaining lime wedges.