🥗
Exotic Grilled Tempeh and Roasted Citrus Quinoa Salad
Discover a vibrant salad with grilled tempeh and roasted citrus quinoa. Perfect for a nutritious, plant-based meal. Try this colorful, nutrient-rich dish!
Welcome to a culinary adventure with our Exotic Grilled Tempeh and Roasted Citrus Quinoa Salad! This vibrant salad is a feast for both the eyes and the palate, featuring a harmonious blend of flavors and textures. The star of this dish is the grilled tempeh, which provides a hearty dose of plant-based protein, while the roasted citrus quinoa adds a delightful nutty flavor and a burst of freshness. Packed with vitamins, minerals, and fiber, this salad not only satisfies your hunger but also boosts your wellness journey.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mediterranean
Discover a vibrant salad with grilled tempeh and roasted citrus quinoa. Perfect for a nutritious, plant-based meal. Try this colorful, nutrient-rich dish!
Ingredients
- • tempeh: 8 oz, cut into 1/2-inch slices
- • quinoa: 1 cup, rinsed
- • orange: 1, sliced into rounds
- • grapefruit: 1, sliced into rounds
- • mixed salad greens: 4 cups
- • avocado: 1, diced
- • pomegranate seeds: 1/2 cup
- • olive oil: 2 tablespoons
- • balsamic vinegar: 2 tablespoons
- • honey: 1 tablespoon
- • dijon mustard: 1 teaspoon
- • garlic powder: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • fresh mint: 1/4 cup, chopped
Instructions
- 1 Preheat your grill or grill pan to medium-high heat.
- 2 In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.
- 3 While the quinoa cooks, lightly brush the tempeh slices with olive oil. Grill the tempeh for about 3-4 minutes on each side until golden and crispy. Set aside.
- 4 Preheat your oven to 375°F (190°C). Place the citrus slices on a baking sheet lined with parchment paper. Roast in the oven for 10 minutes until slightly caramelized.
- 5 In a small bowl, whisk together the balsamic vinegar, honey, dijon mustard, garlic powder, salt, and pepper to create the dressing.
- 6 In a large salad bowl, combine the cooked quinoa, roasted citrus slices, mixed greens, diced avocado, pomegranate seeds, and grilled tempeh. Toss gently with the dressing.
- 7 Garnish with fresh mint before serving. Enjoy your vibrant and nutritious salad!
Serving Suggestions
- • This Exotic Grilled Tempeh and Roasted Citrus Quinoa Salad is best enjoyed fresh, allowing the vibrant flavors to shine through. Consider pairing it with a chilled glass of sparkling water infused with a splash of lime for a refreshing beverage choice. For an added touch of elegance, serve the salad with a side of whole-grain crusty bread to complement the meal's wholesome appeal.
Storage Tips
To maintain the freshness of your salad, store any leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate to prevent the greens from wilting. If desired, gently reheat the tempeh and quinoa before serving to enjoy them warm.
Ratings & Reviews
0.0
Based on 0 ratings
