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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](https://www.tinyredkitchen.com/wp-content/uploads/2022/03/Crispy-Tempeh-Salad-250x250.jpg)
Crispy Tempeh Quinoa and Spinach Salad
Easy, healthy, and delicious, this tempeh quinoa salad is perfect for when you want something fresh and nutritious.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!