Search

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.

</