Moroccan Quinoa Salad with Orange Infused Noble Bean Tempeh - Salad Recipe
Moroccan quinoa salad with orange infused Noble Bean Tempeh
Discover Noble Bean tempeh with this delicious Moroccan quinoa salad topped with orange infused tempeh! What is tempeh? Great question. Tempeh is a fermented soy food that originated on the island of Java in Indonesia. It’s made through a fermentation process which binds soybeans into a cake, sort of like a veggie burger patty. The fermentation process really brings out the nutritional value of the soybeans, raising it above tofu. It also contains more vitamins, dietary fibre, and protein than tofu. In this recipe, we suggest marinating the tempeh in a mix of orange juice, soy sauce, garlic and ginger - a tangy mixture that will surely elevate your senses! Lay it on a bed of Moroccan flavour-infused quinoa salad and you've got a hearty healthy meal!
1 package Noble Bean tempeh (240 g)
1/2 cup orange juice, freshly squeezed
1/2 cup water
1 tbsp freshly grated ginger
2 garlic cloves, minced
1 tbsp soy sauce PRANA organic coconut oil, for frying
1 cup PRANA organic white quinoa
1/2 tsp ground cumin
1/2 tsp PRANA organic fair trade ground Ceylon true cinnamon
PRANA unrefined Algarve sea salt, to taste
PRANA organic fair trade whole black pepper, ground, to taste
1/2 cup PRANA organic pitted apricots
1/2 cup PRANA organic raw European almonds, chopped
4 sprigs mint, leaves freshly chopped
4 sprigs parsley, leaves freshly chopped
Moroccan Quinoa with Dried Apricots and Fresh Herbs
Defrost the package of frozen tempeh on a counter for 1 hour. Remove tempeh from both plastic layers and cut the tempeh in half, then in half again on a perpendicular axis. Cut these 4 cubes to form 8 triangles.
In a large shallow dish, mix together the orange juice, water, ginger, garlic and soy sauce. Add the pieces of tempeh and mix until well coated. Let sit in the fridge for at least 20 minutes, flipping the pieces halfway through.
During this time, prepare the Moroccan quinoa salad.
Heat a bit of coconut oil in a large nonstick skillet. Add the marinated pieces of tempeh in the skillet. Cook the tempeh on medium heat for about 5 minutes, without moving the pieces in order for them to brown. Once golden brown, flip the pieces and cook another 5 minutes.
Now add the remaining marinade to deglaze the skillet and caramelize the tempeh.
Remove from heat and keep warm.
Moroccan quinoa with dried apricots and fresh herbs
Rinse the quinoa in a colander and let drain. Place drained quinoa in a large pot with 2 cups of water, the cumin, cinnamon and a pinch of salt and pepper. Mix well and bring to boil. Once boiling, reduce the heat to low, cover the pot and cook for 15 minutes or until the quinoa has absorbed all the water. Remove from the heat and let rest, covered, for 5 minutes.
During this time, prepare the toppings for the quinoa salad, including the dried apricots, the almonds and the fresh herbs.
Supreme the orange over a bowl to catch the juice used to garnish.
Using a fork, mix the quinoa and let cool a few minutes. Once cooled, mix in all the ingredients for the salad.
Serve the salad in a large dish, topped with pieces of golden tempeh.
Drizzle on olive oil and the saved orange juice.