Quinoa and Tempeh Tabouli

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4 cups vegetable stock
1 piece kombu
3 Tbsp. minced garlic
1 Tbsp. chili powder
1/2 tsp. ginger
1 Tbsp. crushed black peppercorns
1 pkg. tempeh, cut into bite-sized pieces
1 cup quinoa
1 1/2 cups water
1 red bell pepper, diced
1 1/2 cups chopped cauliflower
1/4 cup diced onion
1/3 cup diced cucumber
1/4 cup extra-virgin olive oil
3 Tbsp. malt vinegar
1/2-1 Tbsp. red pepper flakes
1/2 tsp. garlic powder
Salt and pepper, to taste

• Combine the vegetable stock, kombu, minced garlic, chili powder, ginger, and peppercorns in a medium stockpot over medium-low heat to make a braising liquid.
• Add the tempeh and simmer, covered, for 45 minutes. Remove from the heat and set aside.
• Put the quinoa in a fine sieve and place under cold running water, gently rubbing with your hands, for a few minutes, until the water runs clear.
• In a small pot, combine the quinoa, water, and 1/2 cup of the prepared braising liquid. Bring to a boil, reduce the heat, and cover. Cook for about 15 minutes, until the quinoa is translucent and all the liquid is absorbed.
• In a large bowl, combine the quinoa, tempeh, vegetables, oil, vinegar, red pepper flakes, garlic powder, salt, and pepper. Toss gently to coat.

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind