Best 3 Mark Bittmans Qunioa Salad With Tempeh Recipes
Quinoa salad with tempeh is a delicious and nutritious vegetarian dish that is perfect for lunch or dinner. It is made with a variety of fresh vegetables, such as tomatoes, cucumbers, and red onion, as well as hearty quinoa and tempeh. The tempeh adds a chewy texture and a slightly nutty flavor to the salad, while the vegetables provide a refreshing crunch and sweetness. The salad is dressed with a simple vinaigrette made with olive oil, lemon juice, and Dijon mustard.
This recipe also includes instructions for making two additional salads: a kale salad with roasted sweet potatoes and a black bean salad with corn and avocado. The kale salad is a great source of vitamins and minerals, while the black bean salad is a good source of protein and fiber. All three salads are easy to make and can be tailored to your own taste preferences.
Here are some of the benefits of each recipe:
* Quinoa Salad with Tempeh: This salad is a good source of protein, fiber, and vitamins. It is also a good source of antioxidants, which can help protect your cells from damage.
* Kale Salad with Roasted Sweet Potatoes: This salad is a good source of vitamins A, C, and K. It is also a good source of antioxidants and fiber.
* Black Bean Salad with Corn and Avocado: This salad is a good source of protein, fiber, and vitamins. It is also a good source of healthy fats, which can help improve your heart health.
SESAME-HONEY TEMPEH & QUINOA BOWL
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal. Serve with sesame breadsticks.
Provided by EatingWell Test Kitchen
Categories Healthy Quick & Easy Tofu Recipes
Time 30m
Number Of Ingredients 14
Steps:
- To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
- To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
- To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
- Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
- Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 52.8 g, Fat 26.8 g, Fiber 4.6 g, Protein 27.8 g, SaturatedFat 4.5 g, Sodium 587.6 mg, Sugar 17.3 g
MARK BITTMAN'S QUNIOA SALAD WITH TEMPEH
If you are looking for healthy recipes you can cook up in a minimum of time check out Mark Bittman's How to Cook Everything, How to Cook Everything Vegetarian and The Best Recipes in the World. I love the short ingredient lists, of mostly easy to find ingredients and speedy cooking times. I also love how almost everything I have tried of Mr. Bittman's tastes as great as it looks. This is my new favorite way to make Quinoa.
Provided by budgiesntiels
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the quinoa. Rinse and drain in a fine strainer.
- Meanwhile, put the oil in a skillet over medium-high heat. When hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes.
- Stir in the ginger and garlic. Cook for another minute or two.
- Stir in the tomato, if using them. Stir and turn off the heat.
- Stir in the vinegar, sesame oil, and soy sauce. Transfer to a serving bowl.
- When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
- Taste and add salt, if necessary, and add a healthy dose of black pepper. Garnish with scallions and cilantro.
MARK BITTMAN'S TUNA SALAD WITHOUT MAYO
I love Mark Bittman's recipes because they make me look at food in a different way. Who would have thought you could have a light refreshing tuna salad just by leaving out the mayo and seasoning with a few herbs. Add vegetables of your choice to make the sandwich a little more substantial.
Provided by budgiesntiels
Categories Weeknight
Time 5m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Drain the tuna and mash it with the lime juice, scalliions, salt, pepper, cilantro leaves and hot sauce.
- Spread the tuna on bread and top with the vegetables of your choice.
Tips:
- Choose high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for ripe vegetables, tender greens, and flavorful tempeh.
- Cook the quinoa perfectly: Quinoa is a delicate grain that can easily be overcooked. Be sure to follow the package directions carefully and cook it until it is tender but still has a slight bite to it.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as broccoli, zucchini, or carrots.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This will save you time when you're ready to assemble the salad.
- Serve the salad warm or cold: This salad is delicious served warm or cold. If you're serving it warm, be sure to let it cool slightly before adding the dressing.
Conclusion:
Mark Bittman's Quinoa Salad with Tempeh is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with protein, fiber, and vitamins, and it is also a good source of iron and calcium. This salad is also very versatile and can be easily customized to your liking. Add your favorite vegetables, fruits, or nuts, and you'll have a delicious and satisfying salad that you can enjoy all week long.
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