Are you ready to transform your boring lunch routine into a flavor explosion that'll make your taste buds dance? This Kale Quinoa Salad with Maple Mustard Tempeh isn't just another health-conscious meal—it's a culinary adventure that proves nutritious food can be incredibly delicious. Packed with protein, vibrant colors, and a perfect balance of sweet and tangy flavors, this recipe will revolutionize how you think about salads forever.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Kale, chopped
- Quinoa, cooked
- Tempeh, cubed
- Maple syrup
- Dijon mustard
- Olive oil
- Salt
- Pepper
- Cherry tomatoes, halved
- Cucumber, diced
Instructions
- Begin by preparing your ingredients. Rinse the kale thoroughly under cold water, then chop it into bite-sized pieces. Set aside in a large mixing bowl.
- Cook the quinoa according to package instructions. Typically, this involves rinsing 1 cup of quinoa under cold water, then combining it with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Once cooked, fluff with a fork and let it cool slightly.
- While the quinoa is cooking, prepare the maple mustard tempeh. In a medium bowl, whisk together 2 tablespoons of maple syrup, 2 tablespoons of Dijon mustard, and 1 tablespoon of olive oil. Add salt and pepper to taste.
- Cube the tempeh into bite-sized pieces and add it to the bowl with the maple mustard mixture. Toss until the tempeh is well-coated.
- Heat a non-stick skillet over medium heat. Once hot, add the marinated tempeh cubes to the skillet. Cook for about 5-7 minutes, turning occasionally, until the tempeh is golden brown and slightly crispy on all sides. Remove from heat and set aside.
- In the bowl with the chopped kale, add the cooked quinoa, halved cherry tomatoes, and diced cucumber. Drizzle with a little more olive oil and season with salt and pepper to taste. Toss everything together until well combined.
- To serve, divide the kale and quinoa salad among four plates. Top each serving with the crispy maple mustard tempeh.
- Optionally, drizzle additional maple syrup or a squeeze of lemon juice over the salad for extra flavor. Enjoy your Kale Quinoa Salad with Maple Mustard Tempeh!
Tips
- Massage your kale: Briefly massage chopped kale with a little olive oil to soften its texture and reduce bitterness.
- Tempeh Pro Tip: For extra flavor, marinate tempeh for 30 minutes before cooking to enhance its taste absorption.
- Quinoa Hack: Rinse quinoa before cooking to remove its natural bitter coating and ensure a fluffy, light texture.
- Temperature Trick: Let quinoa cool slightly before mixing with other ingredients to prevent wilting the kale.
- Customization Option: Feel free to add toasted nuts or seeds for extra crunch and nutrition.
- Make-Ahead Magic: This salad can be prepared in advance and tastes even better after the flavors meld together in the refrigerator.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
