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
Start by slicing your chickpea tempeh into strips and steam for 10 minutes. This yields a more tender tempeh that absorbs more marinade.
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.
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.
After your tempeh is done marinating, add to an oven sheet and bake @ 350F for 12 minutes. Let cool.
Serve your salad and top with the tempeh crumbles- Add another squeeze of lemon, finishing salt and voila!
ENJOY.