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Quinoa, Pumpkin and Kale Salad with Tempeh

October 21, 2015 32 Comments

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Quinoa, Pumpkin and Kale Salad with Tempeh

This salad just couldn’t get any better. It embraces all my favourite healthy ingredients like kale, tempeh, quinoa, butternut squash, tahini and sesame seeds. It’s a lovely filling vegan salad, which isΒ super good for you, looks beautiful and tastes absolutely amazing.Β 

Quinoa, Pumpkin and Kale Salad with Tempeh

So how good is this salad? I could raveΒ about all the superfoods here, all the great health benefits and how cool is thatΒ it’s a budget-friendlyΒ seasonal dish. But you know what? I don’t care! It could be the trashiest food ever, I’d still eat this. Because it is extremely DELICIOUS!!! I mean it. We devoured massive portions of this quinoa, pumpkin and kale salad in the last weeks. It’s the perfect comforting dish warmΒ on a cold and windy day and it’s super satisfying as a cold leftover too. I eat this salad for breakfast, lunch and dinner. You will too, I promise. AndΒ even the veggie haters willΒ do so, because it’s the best thing ever!

Quinoa, Pumpkin and Kale Salad with Tempeh

If you want more filling and warmΒ salads for the colder days check out these recipes:

  • Chickpea, SpinachΒ & Sweet Potato Brown Rice Bowl
  • Carrot and Parsnip Salad with Tahini and Roasted Garlic Dressing
  • Sweet Potato and Apple Salad with Miso Dressing
  • Warm Lentil Salad with Roasted Vegetables and Apples
  • Quinoa and Sweet Potato Salad with Roasted Garlic Dressing
  • Warm Cabbage Salad
  • Warm Sweet Potato, Rocket and Avocado Salad with Tahini Dressing
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Quinoa, Pumpkin and Kale Salad with Tempeh


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5 from 3 reviews

  • Total Time: 40 mins
  • Yield: 4 1x
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Ingredients

Units Scale
  • 1/2 butternut squash or pumpkin of any kind
  • 200 g tempeh
  • 1/2 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


Instructions

  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 200Β°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!

Notes

*Marinade tempeh overnight for the best result.

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Salad

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Quinoa, Pumpkin and Kale Salad with Tempeh

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Comments

  1. Anu-My Ginger Garlic Kitchen says

    October 21, 2015 at 2:25 pm

    Oh! I just love the sound of this salad. I mean, QUINOA + PUMPKIN + KALE + TEMPEH. Who can say no to these heavenly ingredients. SO so good.

    Reply
    • green evi says

      October 22, 2015 at 5:38 am

      Thanks, Anu!
      Those are all my favourite ingredients πŸ™‚

      Reply
  2. Rebecca @ Strength and Sunshine says

    October 21, 2015 at 3:09 pm

    Time to go find that hemp tempeh so I can make this!

    Reply
    • green evi says

      October 22, 2015 at 5:40 am

      You made me so curious about that thing. Unfortunately I can’t find it anywhere, not even on Amazon πŸ™ πŸ™

      Reply
  3. Josefine says

    October 22, 2015 at 4:49 am

    Definitely some of my favourite things in here too! Looks so delicious πŸ™‚

    Reply
    • green evi says

      October 22, 2015 at 5:42 am

      Thank you, Josefine πŸ™‚

      Reply
  4. Adina says

    October 22, 2015 at 7:27 am

    This really sounds and looks so goooood, I cannot imagine anybody not liking it. And we are going to KΓΆln next week, so I might actually be able to buy tempeh somewhere there, I have never seen any around here, not even in the ΓΆko-lΓ€den.

    Reply
    • green evi says

      October 27, 2015 at 3:40 pm

      Thanks, Adina!
      I used to buy tempeh in bio supermarkets, but a few weeks ago I discovered some asian shops where they sell it too. And they sell it for super cheap (1.50€ for 400g)! You should check out some of those shops πŸ˜‰

      Reply
  5. Cara's Healthy Cravings says

    October 22, 2015 at 7:32 am

    I agree, by the looks of it, this salad is beyond perfect!!
    I am so excited to try it.

    Reply
    • green evi says

      October 27, 2015 at 3:40 pm

      Thanks, Cara!

      Reply
  6. Linda @ Veganosity says

    October 22, 2015 at 3:44 pm

    This is so beautiful and healthy, Evi. I could just dig right in and eat the entire bowl.

    Reply
    • green evi says

      October 27, 2015 at 3:40 pm

      Thank you, Linda πŸ™‚

      Reply
  7. Audrey @ Unconventional Baker says

    October 23, 2015 at 2:35 am

    This sounds crazy good, Evi. Maple, tahini, mustard, pumpkin, tempeh — it’s like you’ve got all the superstars lined up for a major hit πŸ™‚

    Reply
    • green evi says

      October 27, 2015 at 3:41 pm

      Thanks, Audrey!
      They are just all my favourite ingredients πŸ˜€

      Reply
  8. Claudia | The Brick Kitchen says

    October 24, 2015 at 4:20 am

    That is always the best thing, when you make a salad just because it taste so GOOD, and all the nutritional benefits are secondary bonuses. Your maple-tahini dressing sounds amazing too, and it is all so colourful – definitely saving to try!! X

    Reply
    • green evi says

      October 27, 2015 at 3:42 pm

      Thanks, Claudia!
      I totally agree with you, I really love salads and not (just) because they are healthy πŸ™‚

      Reply
  9. janny says

    October 27, 2015 at 2:26 pm

    this was delicious, thanks!

    Reply
    • green evi says

      October 27, 2015 at 3:45 pm

      I am happy you liked it, Janny πŸ™‚

      Reply
  10. Ben Maclain | Havocinthekitchen says

    October 28, 2015 at 3:29 am

    I love both pumpkin and quinoa, and I often make salads with them. But I’ve never combined them together! Weird, isn’t? But that’s definitely not weird, is this salad because it’s fantastic! Love use of tahini too. Well done, Evi!

    Reply
    • green evi says

      November 2, 2015 at 8:28 am

      Thank you, Ben! πŸ™‚

      Reply
  11. binga says

    October 31, 2015 at 2:23 am

    Just found your blog via Finding Vegan and I’m already in love. Keep on making amazing cruelty free recipes.

    Reply
    • green evi says

      November 2, 2015 at 8:42 am

      Hi Binga,
      thank you so much, I am so glad you like the blog!!!

      Reply

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