Best Mark Bittmans Qunioa Salad With Tempeh Recipes
SESAME-HONEY TEMPEH & QUINOA BOWL
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal. Serve with sesame breadsticks.
Provided by EatingWell Test Kitchen
Categories Healthy Quick & Easy Tofu Recipes
Time 30m
Number Of Ingredients 14
Steps:
- To prepare quinoa: Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. Uncover and let stand.
- To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.
- To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
- Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
- Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 52.8 g, Fat 26.8 g, Fiber 4.6 g, Protein 27.8 g, SaturatedFat 4.5 g, Sodium 587.6 mg, Sugar 17.3 g
MARK BITTMAN'S QUNIOA SALAD WITH TEMPEH
If you are looking for healthy recipes you can cook up in a minimum of time check out Mark Bittman's How to Cook Everything, How to Cook Everything Vegetarian and The Best Recipes in the World. I love the short ingredient lists, of mostly easy to find ingredients and speedy cooking times. I also love how almost everything I have tried of Mr. Bittman's tastes as great as it looks. This is my new favorite way to make Quinoa.
Provided by budgiesntiels
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the quinoa. Rinse and drain in a fine strainer.
- Meanwhile, put the oil in a skillet over medium-high heat. When hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes.
- Stir in the ginger and garlic. Cook for another minute or two.
- Stir in the tomato, if using them. Stir and turn off the heat.
- Stir in the vinegar, sesame oil, and soy sauce. Transfer to a serving bowl.
- When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
- Taste and add salt, if necessary, and add a healthy dose of black pepper. Garnish with scallions and cilantro.
MARK BITTMAN'S TUNA SALAD WITHOUT MAYO
I love Mark Bittman's recipes because they make me look at food in a different way. Who would have thought you could have a light refreshing tuna salad just by leaving out the mayo and seasoning with a few herbs. Add vegetables of your choice to make the sandwich a little more substantial.
Provided by budgiesntiels
Categories Weeknight
Time 5m
Yield 4 sandwiches
Number Of Ingredients 7
Steps:
- Drain the tuna and mash it with the lime juice, scalliions, salt, pepper, cilantro leaves and hot sauce.
- Spread the tuna on bread and top with the vegetables of your choice.
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