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High-Protein Tempeh Quinoa Salad is crunchy, healthy, and delicious. Packed with iron and vitamins, this quick and easy plant-based recipe is perfect for meal prep.


¾ cup dry quinoa (1 ½ cups cooked)
8 ounces Lightlife Original Tempeh, cut into ½-inch by ¼-thin rectangles
Generous drizzle of olive oil
Dash of garlic powder
Dash of paprika
Salt to taste
For the dressing:
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoons Dijon mustard
¾ teaspoon salt or to taste
½ teaspoon black pepper
½ teaspoon dried oregano
1 garlic clove
For the salad:
½ English cucumber, diced (1 ½ cups)
1 medium bell pepper, diced (1 ½ cups)
1 pint grape tomatoes, halved
1 cup frozen shelled edamame, thawed
3 medium carrots, shredded or grated on the largest holes of a box grater
3 cups baby kale or chopped kale leaves