Sweet And Salty Quinoa Salad With Tempeh

Sweet And Salty Quinoa Salad With Tempeh

Sweet And Salty Quinoa Salad With Tempeh

A beautiful sweet and salty quinoa salad with tempeh is a delicious meal that can be whipped up in 60 minutes.

This recipe is incredible eaten fresh but also amazing the next day .

  The quinoa salad is salty and sweet from the corn and pomegranate seeds in it, pomegranate seeds are such an amazing addition to this quinoa salad. If you can’t get your hands on any pomegranate seeds throw in some dried cranberries. 

 Serves 3-4 people depending on how hungry (there will be left over salad)


1 cup of cooked quinoa (cook according to packet instructions)
1/4 cup of raisins
1/2 pomegranate (seeds only)
1 packet of tempeh
2 cloves of garlic crushed
1 knob of ginger grated
2 tablespoons of sesame oil
2 tablespoons of pure maple syrup
2 tablespoons of soy sauce
1 teaspoon of mustard
1 teaspoon of olive oil
salt and pepper to taste
1/4 pumpkin
1 teaspoon of coriander ground
1 teaspoon of smoked paprika
1 teaspoon of turmeric ground
1 teaspoon of cumin
salt and pepper to taste
1 cup of baby spinach
1 cup of baby kale
1 cob of corn
1 tablespoon of tahini
1/2 lime juiced 2
2 teaspoons of lemon juice
1 handful of fresh coriander


Preheat the oven to 180 degrees celsius.
Start with making the tempeh marinade, combine the sesame oil, splash of water, garlic, lime juice, ginger, soy sauce and maple syrup until all mixed together.
Slice the tempeh length ways into long strips and them place them into a baking dish and drizzle with the marinade – cover and place into the fridge for as long as possible but at least 30 minutes.
Cube the pumpkin into around about 1cm cubes.
Place the pumpkin into a baking dish and drizzle a little bit of olive oil onto it. Sprinkle with the paprika, ground coriander, cumin, turmeric, salt and pepper and make sure all of the pieces of pumpkin are coated in the herbs and oil.
Place them into the oven to cook for around 40 minutes and make sure to turn often.
Once the tempeh has finished marinading place the dish into the oven and cook for 20 minutes and then turn the tempeh over and cook for a further 20 minutes on the other side. In the last few minutes, once the pumpkin has been removed turn the oven onto girl and get the tempeh nice and golden.
Move onto the quinoa salad place the cooked quinoa into a bowl and make the dressing.
Combine the tahini, olive oil, mustard, salt and pepper, splash water, maple syrup and lemon juice until all mixed into a creamy dressing.
Pour this over the quinoa and stir to combine. Add in the pomegranate seeds, raisins, spinach, kale and fresh coriander and mix together nicely.
Once the pumpkin is nice and soft and fully cooked add into the quinoa salad and give it one last mix.
Serve the salad topped with the tempeh and eat and enjoy !



Mia Vaughan-Young is a 14 year old, healthy-food nut from New Zealand. You’ll mainly find her either in the kitchen or stretching up a storm on her yoga mat. She has a cook book collection to rival any foodie and spends hours each week nose deep in these, looking for inspiration and then creating her own personal variations. She has 2 fabulous dogs Cash and Elsa who keep her active outside no matter what the weather. Mia’s not one for labels – she simply believes she is better off without dairy, gluten, refined sugar, packaged or processed foods. She satisfies her after school cravings with tahini bliss balls and other sweet treats – recipes that she just can’t wait to share with you.

Facebook Comments

Let's stay in touch! :)