Mark Bittman's Qunioa Salad With Tempeh

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 1/2 cups cooked quinoa (1 cup raw)
• 3 tablespoons oil
• 4 ounces tempeh, crumbled (about 1 cup)
• 1 tablespoon ginger, peeled and minced
• 1 tablespoon garlic, slivered
• 1 cup mung bean sprouts (optional)
• 1 cup tomato, chopped (optional)
• 2 tablespoons rice wine vinegar
• 1 tablespoon dark sesame oil
• 1 tablespoon soy sauce (to taste)
• 1/2 cup green onion, for garnish
• 1/2 cup fresh cilantro, for garnish

Recipe

• 1 cook the quinoa. rinse and drain in a fine strainer.
• 2 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.
• 3 stir in the ginger and garlic. cook for another minute or two.
• 4 stir in the tomato, if using them. stir and turn off the heat.
• 5 stir in the vinegar, sesame oil, and soy sauce. transfer to a serving bowl.
• 6 when the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
• 7 taste and add salt, if necessary, and add a healthy dose of black pepper. garnish with scallions and cilantro.