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Confetti Quinoa with Sweet Tempeh Croutons and Cucumber Salad
2 or 2 or 2 or 4 Serving Dinner

Confetti Quinoa

with Sweet Tempeh Croutons and Cucumber Salad

This bright, crunchy quinoa bowl is bursting with flavor from its earthy red grains to its zingy orange dressing. Tempeh croutons deliver protein, sweetness, and a crispy bite to this dish. When baking the tempeh croutons, be sure to check the oven regularly; they should be browned on the top and sides before they come out. Don’t be afraid to shake the pan up a bit if some cook more quickly than others. Remember, it’s called confetti quinoa for a reason — have fun cooking (and eating) this vibrant, summer dish.

Tags:
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
713
FAT
42g
CARBOHYDRATES
60g
PROTEIN
30g


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INGREDIENTS

  1. 8 ounces tempeh
  2. 1 tablespoon agave
  3. 3 tablespoons vegetable oil*
  4. Salt*
  5. Parchment paper
  6. 2 ounces kale
  7. 1 ounce green beans
  8. 1 red pepper
  9. 1 shallot
  10. 1 scallion
  11. 2 ounces red cabbage
  12. 1/2 cup quinoa
  13. 1 clove garlic
  14. 1 orange
  15. 2 tablespoons rice vinegar
  16. 1 teaspoon dijon
  17. Pepper*
  18. 1 cucumber
  19. *not included
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
713
FAT
42g
CARBOHYDRATES
60g
PROTEIN
30g


Get Recipes Delivered

INSTRUCTIONS

1
Bake the tempeh

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.

2
Prepare the vegetables

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.

3
Cook the quinoa

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.

4
Make the dressing

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.

5
Serve with salad

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.

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