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August 21, 2016

Quinoa and Vegetable Salad with Tempeh Croutons

by Anne Paddock

Quinoa and Vegetable Salad with Tempeh Croutons is a protein and nutrient packed salad that contains a variety of vegetables (green beans, kale, red cabbage, red pepper, cucumber, and scallion) along with quinoa and nutty roasted tempeh. Drizzled with a homemade orange mustard vinaigrette, the salad is cornucopia of flavors and textures. Serve for dinner on a warm summer evening or as a side salad on a cool evening with a hot bowl of soup.

Quinoa_Salad_Paddock_PostThe recipe for Quinoa and Vegetable Salad with Tempeh Croutons is a variation of The Purple Carrot’s recipe for Confetti Quinoa with Sweet Tempeh Croutons and Cucumber Salad.  With more vegetables and less oil, Quinoa and Vegetable Salad with Tempeh Croutons features vegetables front and center.Quinoa_Salad

Quinoa and Vegetable Salad with Tempeh Croutons


  • 1/2 cup red or multi-colored quinoa
  • 12 ounces green beans or 12-ounce bag of Haricots Verts (thin green beans available at Trader Joe’s)
  • 4-6 large Kale stalks or 2-3 ounces already chopped kale
  • 2-3 ounces red cabbage, chopped (1 small chunk off a head of red cabbage)
  • 1/2 red pepper, chopped
  • 1 small (4-6 inches) seedless cucumber
  • 1 scallion, green part only, chopped
  • 1 8-ounce package of tempeh, but into cubes
  • 1 teaspoon agave
  • 1 shallot, minced
  • 1 garlic clove
  • 1 orange (outer for zest, inner for juice)
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon dijon mustard
  • 1 tablespoon and 1 teaspoon olive oil
  • Salt and Pepper


Place 1 cup of water in a medium-sized sauce pan over medium-high heat and add the quinoa and a pinch of salt. Bring to a boil, reduce the heat to low, cover, and cook 10-12 minutes until the water is absorbed and the quinoa has sprouted. Remove from the heat and set aside to cool.

Preheat the oven to 350 degrees. Cut the tempeh into cubes and place the cubes in a bowl. Drizzle the agave over the tempeh cubes and stir to blend. Put the tempeh cubes on a parchment covered cookie sheet and bake for about 20 minutes until the tempeh has turned golden brown, stirring once mid-way through the baking process.  Remove from the oven and allow to cool.

Place the green beans in a large pot of water and bring to a boil. Cook 3-4 minutes until the beans are just tender. Drain and set aside to cool.  When cool, cut the green beans into bite sized pieces.

In a medium-sized pan, place 1 teaspoon of olive oil. Add the chopped red pepper and minced shallot. Sauté for 5-6 minutes until tender. Remove from the heat and set aside to cool.

Cut the kale leaves from the stem (if using the large kale leaves). Cut the leaf pieces into shreds and place in a large bowl. If using chopped kale, simply place the leaves in a large bowl.  Cut the cucumber into thin slices and add to the kale leaves. Add the chopped cabbage, cucumber slices, green bean pieces, the red pepper and shallot mixture, and the chopped scallion. Stir in the quinoa and blend. Add the tempeh croutons and toss the salad.Quinoa_Salad

To make the dressing, zest the orange into a small bowl. Then, juice the orange and add to the zest. Press the garlic through a garlic press and add to the orange mixture. Add the rice wine vinegar and the dijon mustard and blend. Drizzle 1 tablespoon of olive oil into the other ingredients and use a whisk to blend. Add salt and pepper to taste.Quinoa_Salad_Paddock_Post

Drizzle the dressing over the salad and toss. Serve immediately. Serves 4-6.

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