Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Crispy Tempeh Quinoa and Spinach Salad
Easy, healthy, and delicious, this tempeh quinoa salad is perfect for when you want something fresh and nutritious.
No ratings yet
Print Recipe
Share by Email
Share on Facebook
Pin Recipe
Servings
4
Ingredients
1x
2x
3x
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.
Nutrition information is only an estimate provided by an online nutrition calculator.
View full nutrition disclousre.
Tried this recipe?
Let us know
how it was!