Mark Bittman'S Qunioa Salad With Tempeh

1. 1

   Cook the quinoa. Rinse and drain in a fine strainer.

2. 2

   Meanwhile, put the oil in a skillet over medium-high heat. When hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes.

3. 3

   Stir in the ginger and garlic. Cook for another minute or two.

4. 4

   Stir in the tomato, if using them. Stir and turn off the heat.

5. 5

   Stir in the vinegar, sesame oil, and soy sauce. Transfer to a serving bowl.

6. 6

   When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.

7. 7

   Taste and add salt, if necessary, and add a healthy dose of black pepper. Garnish with scallions and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.