quinoa & mustard greens salad- as “one pot” with tempeh

Revisited this January– wanting a simple vegan meal with protein but no nuts, legumes, or gluten, I sauteed 8oz of tempeh and turned this salad into a delicious “one pot” meal.

Perfect for when the season is changing and you’ve had too many holiday sweets. This salad is light yet quinoa is high in protein. The red onion and mustard greens pack a punch, and the grapefruit serves as a perfect dressing. High in sulfur and vitamin C, this salad will help push aside both sweet tooth cravings and a stuffy nose.


  • 3/4 c quinoa
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 1 large bunch mustard greens
  • 1 grapefruit, sectioned then cut into small pieces


Rinse quinoa very well, then bring 1 1/2 cups fresh water, pinch salt, and well rinsed quinoa to a boil. Reduce heat to low and simmer covered for 20 minutes. Cook until water is absorbed. Remove from heat, stir with fork to fluff, and allow to rest/cool 5 minutes.

First cut any tough center stems away to compost, then roll mustard greens and chop lengthwise into slim 1/4 inch strips. Using a cutting board that will allow you to preserve the juice, peel then cut grapefruit into bite sized pieces.

Using large soup pot (to accommodate bulk of uncooked greens), saute onion in 2-3 T olive oil for 3-4 minutes. Add minced garlic, stir for 1-2 minutes. Add chopped mustard greens, stir well over medium heat for 2-4 minutes. Add about 2 T water, cover and steam for 2 minutes, until wilted and bright green, but not mushy. Remove from heat and cool.

After greens have cooled, mix all ingredients together including the grapefruit’s juice.

Serves 5-6, makes good leftovers 1-2 days, served warm or at room temp.

yam and mustard greens soup

This soup is simple and fast to make with few ingredients, but the flavors are complex and it will make your kitchen smell wonderful!


  • 1 small yellow onion, diced
  • 2 medium cloves garlic, minced
  • 1 t sage
  • 1 t thyme
  • 2 large yams, peeled and chopped
  • 1/2 Celifibir brand vegetable bouillon cube dissolved in 1 c hot water
  • 3-4 additional c water
  • 4-5 c (packed) mustard greens, chopped into thin short ribbons
  • black pepper to taste


Slice yams into 1/4 in rounds, then pare away skin and chop into bite sized pieces. In large soup pot, saute the diced onions in 2-3T olive oil for about 3 minutes until onions start to soften, add minced garlic and spices and saute 1-2 min more. Add dissolved bouillon, chopped yams and additional water. Bring to simmer point, reduce heat and cover with lid to simmer. Check yams with fork after 10 minutes, simmer until soft but not mushy about 10-15 minutes total. Using immersion blender, blend until smooth. Or allow to cool, then blend in half-full blender or food processor. Chop mustard greens into thin strips. Heat frying pan over medium heat, add and stir greens for 1-2 minutes until turn bright green, then add 1/4 c water, reduce heat, cover and simmer for 2-3 minutes until just soft but not mushy. Add greens and their fluid to soup, stir well. Serve with black pepper.

Makes 5-6 dinner soup bowl servings. To make larger batch, add 1 additional yam, 1 additional small clove garlic, and 2 more c water.