Most Americans like buffalo flavored foods..wings, pretzel bites, chips and nuts to name a few. These items are common party or tailgating snacks and while they maybe be delicious to many, they are not a healthy choice for your everyday diet. This buffalo salad combines the flavors of tempeh, quinoa and raw veggies with that spicy kick we all enjoy. A great healthy alternative that won’t leave you feeling like you missed out.
The major players in this recipe are both stellar nutritional additions to your diet. Both quinoa and tempeh are excellent vegetarain proetein sources. Quinoa is a low-fat and gluten-free whole grain that provides about 8 g of protein per cup. It is versatile and can be used in recipes ranging from breakfast to dinner and even in baked goods. Tempeh is a combination of fermented cooked soybeans and other whole grains that are sold in a rectangular cake of sorts. It has an astounding 31 grams of protein per cup and has a great mild nutty flavor. It is also a very versatile ingredient to play around with and can be used in place of meat in many of your favorite recipes.
This recipe comes together quickly and is a terrific option for a weeknight dinner. Once the veggies and tempeh are prepped, start the quinoa cooking on the stove. The cubed tempeh is tossed with spices and a touch of olive oil before sauteing to a crisp golden brown. The dressing for this salad is a small number of ingredients and can be whisked together in a matter of minutes. All the ingredients are combined and tossed with the spicy lime dressing to coat. Serve with additional sliced scallions and a maybe an extra drizzle of Frank’s Red Hot if you like it extra spicy! If you have leftovers they are great for a workday lunch.
- 1 C. Quinoa, rinsed
- 1 8 oz. package Organic Tempeh, cubed
- 3 Scallions, thinly sliced
- 1 C. Green Pepper, diced (half of a large pepper)
- 1 C. Carrots, grated (2-3 medium carrots)
- 1 large handful fresh Organic Spinach, roughly chopped
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- 1/2 tsp. Kosher Salt
- 1 Tbsp. + 1 tsp. Olive oil
- 1/3 C. Frank's Red Hot Sauce
- 1 Tbsp. fresh Lime juice
- 1/2 tsp. Cracked Black Pepper
- In a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. All the liquid should be absorbed and the quinoa will have opened to reveal the "tail" of the inner germ when cooked. Set aside.
- Meanwhile in a small mixing bowl, toss the cubed tempeh with the 1 teaspoon of olive oil, the garlic powder, onion powder and Kosher salt. Coat the tempeh well.
- Preheat a medium non-stick skillet over medium heat. Add the tempeh and cook for 8-9 minutes, shaking pan every minute or two to ensure all sides crisp and brown evenly.
- While the tempeh and quinoa are cooking, whisk the Frank's Red Hot sauce, 1 tablespoon Olive oil, fresh lime juice and the black pepper together. Set aside.
- In a large mixing bowl, add the spinach, the quinoa, tempeh and remaining raw veggies. Pour the hot sauce dressing over and toss to coat.