Teriyaki Tempeh Salad with Crunchy Quinoa and Miso-Ginger Dressing
Rating:
Ingredients:
Teriyaki tempeh
- 300 g tempeh
- 4 Tbsp tamari
- 2 Tbsp maple syrup
- 1 tsp sesame oil
Crunchy quinoa
- ¾ cup quinoa
- 1½ cup vegetable stock
Salad
- 8 cups seasonal leafy greens
- 1 carrot, spiralised or grated
- 16 cherry tomatoes
- ¼ cucumber
- 1 avocado
Miso-ginger dressing
- 6 Tbsp neutral oil
- 3 Tbsp rice wine vinegar
- 3 tsp miso paste
- 2 tsp soy sauce
- 1 tsp maple syrup
- 1 tsp freshly grated ginger
- ½ tsp sesame oil
Garnish
- Black or regular sesame seeds
Method:
To make teriyaki tempeh
- Cube or slice tempeh into large rods. Mix together marinade ingredients. Marinade tempeh for 30 minutes.
- Add tempeh to a fry-pan over a medium heat. Pour over remaining marinade and pan-fry over a medium heat until marinade has reduced.
To make crunchy quinoa
- Rinse quinoa well. Add quinoa and veggie stock to a pan. Cover and bring to boil. Reduce heat and simmer until tails appear - about fifteen minutes. Remove lid and rest until all liquid is absorbed.
- Spread quinoa evenly onto a large lined baking sheet and let any steam evaporate. Grill at 200 degrees celsuis for around ½ hour, making sure to regularly watch and toss to avoid burning. Remove and let cool - it will continue to harden and become crunchy.
To make miso-ginger dressing
- Blend together ingredients. Taste test and adjust if desired (e.g. more sweetness, more soy sauce…).
To assemble
- Add leafy salad to bowl. Sprinkle over quinoa. Top with other salad veggies in bowl and cooked tempeh. Sprinkle over black sesame seeds to garnish. Add dressing in a small bowl on the side or drizzle over top.