Citrusy Avocado, Quinoa and Vegetable Salad with Crispy Coconut Fried Black Bean Tempeh
mmm, mmm mm! Summer in bowl. This dish is refreshing and satisfying-Cooling and filling. There are so many variations(some listed below) to play around with, you can really tailor it to your needs, desires and moods.
1 C cooked quinoa
1 Avocado-slightly firm(not super soft)-cut into small pieces
1 C shredded cabbage
3-4 thinly sliced mini sweet peppers(or 1 bell pepper)
A handful of cherry tomatoes-halved
2 C mixed greens
1/2 C minced cilantro
Juice of 1/2 orange
Juice of 1/2 lemon
Juice of 1/2 lime
2 T oil (avocado or olive)
1 clove garlic-minced
1 t cayenne
1 t cumin
1 t crushed coriander
Grated black pepper
Salt to taste
Ingredients for Crispy Tempeh:
5 oz black bean tempeh, sliced
1/2 C coconut oil
Sprinkle of salt
Add the cabbage, quinoa, peppers, garlic, tomatoes, avocado to a medium to large bowl.
Add the citrus juice, cilantro, oil and spices. Mix with a spoon.
In a cast iron, begin to heat the coconut oil on medium heat for 5 minutes.
Add your sliced tempeh and brown on both sides for 3-5 minutes.
Set aside and let cool.
In a personal bowl add your greens, a good portion of the mixed salad, multiple tempeh strips and ENJOY.
***Additional ingredients that would go nicely are cotija cheese, roasted corn, jalapenos, spring onions, pineapple, mango, or sour cream!