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Quinoa Salad with Tempeh

Posted Feb 01 2011 8:41pm
I can't wait for our trip to Peru in a little over 3 months. I was doing some research on dietary habits of Peruvians, and I discovered that 33% of the worlds quinoa (pronounced keen-wa) supply is grown in Peru. Peruvians call quinoa the "mother grain" and refer to it as sacred. For those of you who aren't familiar with quinoa, it's a seed cultivated from the Goosefoot plant.

Quinoa is one of those super plants, containing all of the essential amino acids. It is also a good source of protein, iron, and fiber. I used my quinoa to make a salad, but unfortunately the salad came out tasting a bit bitter, and I now realize that I should have thoroughly washed the quinoa before cooking. Quinoa if not rinsed, will have a bitter taste from the saponin (chemical compound). Quinoa should already be prerinsed in the store, but you should rinse again just to be sure. I also accidentally over cooked the tempeh - tasting a bit burnt to me. Besides these 2 minor set backs, the dish was great. I used a recipe from How to Cook Everything Vegetarian .

3/4 cup raw quinoa
3 tbsp grapeseed oil
4 ounces tempeh, crumbled
1 tbsp minced ginger
1 tbsp slivered garlic
1 cup bean sprouts
1 cup chopped tomatoes
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp lime juice

1. Rinse quinoa and drain. Put the dry quinoa in a saucepan on low-med heat.  When it starts to pop add 1 1/2 cups of water. Bring to a boil, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand for 30 minutes or until cool. Fluff with a fork.

2. Fry the tempeh in a frying pan with 3 tbsp grapeseed over, careful not to burn. Once the tempeh is brown add ginger and garlic and fry for a couple of minutes. Next, add the remaining ingredients and toss. Add to the quinoa mixture and serve.

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