Quinoa-Spinach Salad with Tempeh

1 Reviews
100% would make this recipe again

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Marinade : 15 min Preparation : 15 min Cooking : 15 min Standing : 30 min
540 calories/serving

Ingredients

1 2/3 cup quinoa 280 g
3 cups water 750 mL
1/4 cup extra virgin olive oil 65 mL
2 tbsp lemon, freshly squeezed 3/4 lemon
2 tsp curry powder 6 g
1 3/4 tsp gingerroot 8 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/2 green peppers 80 g
2 stalks celery 140 g
2 green onions/scallions
240 g tempeh
2 tbsp soy sauce 30 mL
1 tbsp balsamic vinegar 15 mL
1 clove garlic
2 tsp olive oil 10 mL
10 cups baby spinach 160 g
2 tbsp Classic Vinaigrette 30 mL

Method

  1. Cook the quinoa in the water.
  2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, curry powder and grated ginger. Season with salt and pepper. Put the quinoa in a salad bowl, then pour the vinaigrette over it. Stir in the bell pepper, celery, and green onion. Mix well then let stand in the refrigerator at least a half hour up to overnight.
  3. Cut each 8oz (240g) tempeh block into 4 squares, then cut each square into 2 triangles. Combine the soy sauce, balsamic vinegar, and garlic in a bowl. Place the tempeh into the bowl then let marinate for about 15 min, turning the pieces once to cover them well. Make sure that both sides of the tempeh are covered with the marinade.
  4. Heat olive oil in a pan over medium-high heat. Add the tempeh pieces and sauté until golden-brown, about 5 min. Set aside.
  5. In a bowl, combine the baby spinach with the Classic Vinaigrette, then add it to the quinoa salad. Add the tempeh triangles to the salad. Toss well, adjust the seasoning, then serve.

Nutrition Facts Table

per 1 serving (390 g)

Amount

% Daily Value

Calories

540

Fat

32 g

49 %

Saturated 4.6 g
+ Trans 0 g

23 %

Cholesterol

0 mg

Sodium

160 mg

6 %

Carbohydrate

49 g

16 %

Fibre

11 g

45 %

Sugars

2 g

Net Carbs

38 g

Protein

20 g

Vitamin A

61 %

Vitamin C

45 %

Calcium

14 %

Iron

59 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin E, Vitamin K, Zinc
Good source of  :
Vitamin B1, Vitamin B6, Vitamin C
Source of  :
Calcium, Omega-6, Pantothenic Acid
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables ½
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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