quinoa tempeh salad with cranberries, jalapeno & mint


Too many deaths in the family recently, and thus too long since I posted here… It’s time now to prepare for a Winter Solstice gathering– time for me to create again, and for new traditions to come into being.

My thought with this recipe was to incorporate the heat, light and brightness of summer– with the hot pepper and cooling mint, bright yellow bell pepper– and also the traditional winter bright cranberry– in the grounded base of a quinoa and tempeh salad. I found this to be both light and satisfying; feta would compliment and add additional protein if desired, or pistachios to remain vegan.

IMG_4965

ingredients

  • 3/4 cup quinoa
  • 12 oz tempeh, cubed
  • 4 shallots, diced
  • 1 jalapeno pepper, diced (include seeds for heat)
  • 3 stalks celery, chopped
  • 1 yellow pepper, chopped
  • 2 cups fresh cranberries
  • 10-12 leaves mint, diced
  • 1 lime, freshly squeezed

instructions

Rinse quinoa well, then cover with 1 1/2 cups water, add dash of salt, bring just to boiling then reduce heat and simmer covered for 18-20 minutes. Remove from heat, fluff with fork. Saute chopped tempeh over medium high heat in a couple tablespoons olive oil for 3-4 minutes, then reduce heat to medium low and cover, checking and stirring frequently; cook until browned and cooked through, but not dried out. Add tempeh to quinoa. Add 2 more tablespoons olive oil to pan, then saute shallots, hot pepper and celery until fragrant and shallots start to become translucent. Add yellow pepper and fresh cranberries, stir well, cover and simmer about 3-4 minutes, just until yellow pepper and cranberries are bright and just beginning to soften. Combine all well. Dress with freshly squeezed lime.

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