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I love a good salad, especially one that is filling enough to be a meal on its own.
Like this tempeh quinoa salad. It’s healthy, tasty, and filling. And comes together pretty quickly.
If you have quinoa leftover from a previous meal, this is the perfect use of it. I almost always make extra grains when I’m making rice, quinoa, or anything else.
You’ll marinate it in a quick citrus marinade, then pan-fry it until golden. Toss with the salad and quinoa, and dinner is done!
Crispy Tempeh Quinoa and Spinach Salad
Easy, healthy, and delicious, this tempeh quinoa salad is perfect for when you want something fresh and nutritious.
- 1 package tempeh cubed
- 1/4 cup avocado oil
- 3 tablespoons soy sauce
- Juice and zest of one orange
- 1 clove garlic grated
- 10 ounces baby spinach chopped
- 1 cup cooked quinoa
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
Put the tempeh cubes in a plastic freezer bag or baking dish.
Whisk the oil, soy sauce, orange juice and zest and garlic in a bowl and pour over the tempeh to coat.
Chill and marinate for 30 minutes to an hour.
When ready to cook, heat a heavy skillet and add a bit of olive oil.
Cook the tempeh until browned on all sides.
Add the spinach, quinoa, pecans, and cranberries to a large bowl. Add the tempeh.
Whisk the olive oil and cider vinegar and add to the salad. Toss to coat before serving.