Quinoa, Pumpkin and Kale Salad with Tempeh
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
  • ½ butternut squash or pumpkin of any kind
  • 200 g tempeh
  • ½ cup of quinoa
  • 3-4 cup of tightly packed kale
  • 1 purple onion
  • 2 tbsp of black sesame seeds
  • 3 mandarine, juice
  • 1 lime, juice
  • 2 tbsp maple syrup
  • 1 tbsp tahini
  • 1 tsp mustard
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • salt, pepper
  1. Cut tempeh into small cubes. Mix together juice of one mandarine, one tablespoon of maple syrup garlic powder, red pepper flakes, salt and pepper in a bowl and add tempeh. Marinade for at least 30 minutes.*
  2. Preheat oven to 200°C.
  3. Peel then cut pumpkin into small cubes and arrange them on one side of a baking tray in a single layer. Season with salt and pepper.
  4. Place tempeh on the baking tray too. Bake tempeh and pumpkin for 25-30 minutes.
  5. Meanwhile cook quinoa in slightly salted water.
  6. For the dressing combine tahini, one tablespoon of maple syrup, juice of two mandarines and one lime, mustard and black pepper. Add water if too thick.
  7. Prepare kale by removing stems then tearing into small pieces. Add leaves to a large bowl with the dressing and massage them together for 2-3 minutes.
  8. Add cooked quinoa, baked tempeh and pumpkin, sesame seeds and mix well together. Serve warm or cold. Enjoy!
*Marinade tempeh overnight for the best result.
Recipe by Green Evi at http://greenevi.com/quinoa-pumpkin-and-kale-salad-with-tempeh/