Mexican Tempeh Quinoa Salad


INGREDIENTS
  • 1 cup quinoa
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 red pepper, diced
  • 1 (8-oz.) package tempeh, diced into bite-size pieces
  • 1 cup salsa
  • Juice from one lime
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (15-oz.) can black beans, drained and rinsed
  • 1 cup fresh corn (or frozen)
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons fresh cilantro
  • Salt and pepper, to taste
  • 1 avocado, diced
DIRECTIONS
  1. Place the quinoa and water in a covered pot on high heat. Once it starts to boil, reduce to simmer and cook for 20 minutes or until the water is absorbed and the quinoa is fluffy.
  2. While the quinoa is cooking, prepare the tempeh. Heat the oil in a pan on medium heat, and add the chopped onion. Cook for 5 minutes.
  3. Add the diced red pepper, tempeh, salsa, lime juice, cumin, cayenne pepper, and salt and pepper.
  4. Cook the tempeh mixture, stirring occasionally, for about 15 minutes.
for full instructions you can go to :    https://www.popsugar.com

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