Kale & Quinoa Salad with Maple Mustard Tempeh

Ingredients

• Tempeh

  8 oz or 227g

• Vegetable Broth

  From bouillons. Low sodium

  6 tbsp or 90g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Maple syrups

  1 tbsp or 20g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Quinoa

  Uncooked

  ⅔ cup or 113g

• Kale

  Raw

  2 cup, chopped or 134g

• Cucumber

  With peel, raw

  2 cup slices or 208g

• Carrots

  Raw

  1 cup grated or 110g

• Radishes

  Raw

  4 small or 8g

• Dill

  Fresh

  4 tbsp or 2g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  3 tbsp or 45g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Cook quinoa according to package directions.
2. In a bowl, whisk together vegetable broth, Dijon mustard, tamari, maple syrup, and paprika to create the tempeh marinade. Slice the tempeh and prepare the vegetables.
3. Place tempeh slices in a large skillet over medium-high heat. Pour the marinade over the tempeh and cook, flipping occasionally, until the marinade has evaporated or been absorbed, about 10 minutes.
4. In a large bowl, place the chopped kale. Add tahini and lemon juice, then massage into the kale for 1-2 minutes. Season with salt to taste.
5. Add the cooked quinoa, chopped vegetables, and fresh dill to the bowl. Mix well, divide into two bowls, and top with the cooked maple mustard tempeh.

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