Mark Bittman's Qunioa Salad With Tempeh |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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If you are looking for healthy recipes you can cook up in a minimum of time check out Mark Bittman's How to Cook Everything, How to Cook Everything Vegetarian and The Best Recipes in the World. I love the short ingredient lists, of mostly easy to find ingredients and speedy cooking times. I also love how almost everything I have tried of Mr. Bittman's tastes as great as it looks. This is my new favorite way to make Quinoa. Ingredients:
2 1/2 cups cooked quinoa (1 cup raw) |
3 tablespoons oil |
4 ounces tempeh, crumbled (about 1 cup) |
1 tablespoon ginger, peeled and minced |
1 tablespoon garlic, slivered |
1 cup mung bean sprouts (optional) |
1 cup tomato, chopped (optional) |
2 tablespoons rice wine vinegar |
1 tablespoon dark sesame oil |
1 tablespoon soy sauce (to taste) |
1/2 cup green onion, for garnish |
1/2 cup fresh cilantro, for garnish |
Directions:
1. Cook the quinoa. Rinse and drain in a fine strainer.
2. Meanwhile, put the oil in a skillet over medium-high heat. When hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes.
3. Stir in the ginger and garlic. Cook for another minute or two.
4. Stir in the tomato, if using them. Stir and turn off the heat.
5. Stir in the vinegar, sesame oil, and soy sauce. Transfer to a serving bowl.
6. When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
7. Taste and add salt, if necessary, and add a healthy dose of black pepper. Garnish with scallions and cilantro.
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