Crunchy vegetable salad with tempeh, mushrooms and quinoa
Gourmets will be delighted with this pretty salad: nutritious, crunchy, with summer flavours, lively, colourful - in short, a cocktail of ingredients carefully balanced for maximum pleasure. So bon appétit!
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Ingredients
Portions:
4
100 g
blond quinoa
100 g
tempeh, diced
50 g
brown button mushrooms, sliced
30 g
yellow carrot, julienned
30 g
orange carrot, julienned
50 g
snow peas, halved
50 g
courgette, sliced
40 g
fine green beans, trimmed
30 g
pomegranate seeds
20 g
red onion, finely chopped
1 piece
lime, juiced
1 tbsp
pomegranate molasses
2 tbsp
olive oil
1 pinch
fine salt
1 pinch
ground white pepper
10 g
fresh coriander, chopped
10 g
fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g of blond quinoa under cold water. Cook in 200 ml of water until tender, about 15 minutes. Drain and set aside to cool.
- In a pan, heat 1 tbsp of olive oil over medium heat. Add 100 g of diced tempeh and cook until golden brown on all sides, about 5 minutes. Remove from the pan and set aside.
- In the same pan, add another 1 tbsp of olive oil. Sauté 50 g of sliced brown button mushrooms until tender, about 4 minutes.
- In a large bowl, combine cooled quinoa, cooked tempeh, sautéed mushrooms, 30 g of julienned yellow carrot, 30 g of julienned orange carrot, 50 g of halved snow peas, 50 g of sliced courgette, 40 g of trimmed fine green beans, and 30 g of pomegranate seeds.
- For the dressing, mix 20 g of finely chopped red onion, juice of 1 lime, 1 tbsp of pomegranate molasses, a pinch of fine salt, and a pinch of ground white pepper. Pour over the salad and toss well.
- Garnish with 10 g of fresh coriander and 10 g of fresh mint before serving.