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Black Bean Pepitas Carnitas Tempeh over Root Vegetable Quinoa- Spicy yogurt crema and fried onions..


This was a delicious meal as we start to feel warmer weather and lighten our fare. We love to highlight seasonal vegetables and this was easy to achieve! And it ain't bad to look at either! Carrots and beets made the quinoa pink and extra earthy. The tangy bitter grapefruit vinaigrette brightened the rich tempeh and spicy yogurt topping. I also cheated a bit and used some very flavorful hot sauce( El Yucateca), crispy onion topping and Tajin seasoning-it has dehydrated lime for a tangy kick.

Overall, this was a satisfying, well balanced dish to keep me going midday rather than weigh me down. I made the quinoa salad the night before to let the flavors marinate. So all I had to do was fry up some tempeh and whip the crema. Easy peasy.


The salad:

2 C cooked quinoa

1 C chopped cilantro

1 red beet-grated

1 carrot-grated

1/3 red onion-sliced thin or minced

sprinkle of salt and pepper

Add all the ingredients together and mix well.