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Mexican Tempeh Quinoa Salad


Tempeh is great to cook with. It absorbs other flavors quickly, has a mild, nutty flavor, and is easy to digest.

Serves: 4-6 portions


1 cup quinoa
2 cups water
1 tablespoon olive oil
1/2 onion, chopped
1 red pepper, diced
1 (8-oz.) package tempeh, diced into bite-size pieces
1 cup salsa or tomato pure
Juice from two lime
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-oz.) can black beans, drained and rinsed
1 cup fresh corn (or frozen)
1/2 cup cherry tomatoes
2 tablespoons fresh cilantro
Salt and pepper, to taste
1 1/2 avocado, diced


  1. Place the quinoa and water in a covered pot on high heat. Once it starts to boil, reduce to simmer and cook for 20 minutes or until the water is absorbed and the quinoa is fluffy.
  2. While the quinoa is cooking, prepare the tempeh. Heat the oil in a pan on medium heat, and add the chopped onion. Cook for 5 minutes.
  3. Add the diced red pepper, tempeh, salsa, lime juice, cumin, cayenne pepper, and salt and pepper.
  4. Cook the tempeh mixture, stirring occasionally, for about 10-15 minutes.
  5. Once the quinoa and tempeh are cooked, pour both into a bowl and mix together. Add the beans, corn, tomatoes, cilantro, salt and pepper, and mix well. Serve and top with a few pieces of diced avocado.

Nutrition Facts (1 serving)

Calories 353, 45 g carbs, 13 g total fat, 17 g protein, 10 g dietary fiber, 350 mg sodium

Recipe created by : Dietitian Paola Garza


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