Summer Salad 4

Quinoa Tabouleh with Tahini Roasted Tempeh

Make your marinade by adding half the olive oil, white balsamic, juice of 1/2 lemon juice, thyme, sumac, honey, salt + pe pper. Whisk together. Pull apart the chickpea slices into smaller pieces, or chop, and pour the marinade over. Let absorb for at least 20-30 minutes..rather than garlic...but in my home, we have a gluten sensitivity.

Ingredients:

• 3 cloves garlic-make a paste(here’s how)

• 1 bunch parsley-minced

• 1 large tomato-diced

• juice of 1 1/2 lemon

• 1 cup cooked quinoa

• 1 10 oz chickpea tempeh-sliced

• 1 T thyme

• 1/4 t sumac

• 2 T tahini

• 1 T honey

• 1/4 C white, aged balsamic vinegar

• 1 C olive oil

• salt and pepper to taste

1. Start by slicing your chickpea tempeh into strips and steam for 10 minutes. This yields a more tender tempeh that absorbs more marinade.

2. Make your marinade by adding half the olive oil, white balsamic, juice of 1/2 lemon juice, thyme, sumac, honey, salt + pepper. Whisk together. Pull apart the chickpea slices into smaller pieces, or chop, and pour the marinade over. Let absorb for at least 20-30 minutes.

3. In a medium bowl, add quinoa, parsley, tomato, garlic paste, rest of the olive oil, juice of one lemon, salt+pepper to taste and mix well. Place in the fridge.

4. After your tempeh is done marinating, add to an oven sheet and bake @ 350F for 12 minutes. Let cool.

5. Serve your salad and top with the tempeh crumbles- Add another squeeze of lemon, finishing salt and voila!

ENJOY.