Confetti Quinoa

Preheat oven to 350ºF. Cube the tempeh and toss with the agave, 1 tablespoon of vegetable oil, and a pinch of salt in small bowl. Put the tempeh onto a parchment paper lined baking sheet and bake until golden brown, about 15–20 minutes.

Rinse and dry the produce. Trim the kale from the stems; then stack, roll, and cut into thin strips. Add them to a large bowl. Trim ends of green beans and cut into 1-inch pieces. Rinse, deseed and chop the red pepper. Peel and dice the shallot. Rinse, trim, and chop the scallion and add all vegetables and the shredded cabbage to the bowl.

Put a small saucepan over medium high heat and add the quinoa, 1 cup of water and a pinch of salt and bring to a boil. Reduce heat, cover and cook for 10 minutes or until it begins to “bloom.” Turn off heat and let sit covered.

Mince 1 clove of garlic. In a small bowl whisk together the garlic, the juice of half the orange, rice vinegar, dijon, and 2 tablespoons oil. Season to taste with salt and pepper. Reserve 1 tablespoon of the dressing for cucumbers, and toss the remaining amount with the vegetables in the large bowl.

Cut the cucumbers into small rings. Toss with the reserved tablespoon of the dressing and season to taste. Toss the quinoa with the vegetables in the large bowl. To serve, top the quinoa with the tempeh croutons and pass the cucumber salad at the table.