30 Minute Mexican Quinoa Tempeh Salad

It’s crazy to think that just a few years ago I pretty much hated everything in this quinoa salad. Tomatoes, avocado, beans…..And now I simply can’t get enough! If I had to pick a native cuisine that I enjoy most it would definitely be Mexican food. I love tacos, spices, avocado, limes and uhhh margaritas….I posted my “Mexican style Loaded Sweet Potato” a while back and it happens to be a favorite on the blog so I figured that doing more Mexican style dishes was a must.This dish came out of pure wondering “what do I have in my fridge and pantry and what can I make with it because the thought of going to the store does not sound fun.” Ever feel that way?! And this is a great example of how having a well stocked pantry can save you when you need to whip up a quick dinner or lunch. Every ingredient in this dish is a kitchen staples of mine so it required no extra grocery store runs. It’s an awesome time saver for during the week. Make it for dinner and bring it with a salad the next day for lunch.It has everything you are looking for in a well balanced meal – healthy fats-avocado, complex carbohydrates-beans/quinoa, and protein-tempeh. Tempeh is tofu’s cousin. I like to call it tofu’s “healthier cousin.” It is less processed than tofu and it is fermented, which makes it easier to digest. All in all, if I have the option between the two, I always go for the tempeh because I know I am eating something less processed. But if you are not a soy eater feel free to swap the tempeh with your protein of choice!This dish is packed with nutrients, keeping you full and satisfied. It’s also a great on-the-go meal – something I would totally take if I’m traveling!

• 2 cups water
• 1 cup quinoa (rinsed, this will get rid of the bitter taste)
• 1 15 oz can organic black beans
• 1 cup cherry tomatoes cut in half
• 1 package tempeh (8 oz) cut 1 inch thick
• 1 avocado- cubed
• 1/2 cup chopped cilantro
• 1/2 red onion chopped
• 1/2 cup tomato salsa or tomato sauce
• 1/2 cup lemon or lime juice divided
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• salt to taste

1. In a medium size sauce pan cook quinoa according to package. I cook mine for 15 minutes.
2. In the meantime prepared tempeh. In a medium size bowl combine 1/4 cup lime or lemon juice and 1/2 cup salsa or tomato sauce. Place cut up tempeh in the bowl, evenly coating each one. Once coated prepare a frying pan with nonstick spray and cook tempeh over medium heat for 10 minutes or until golden brown, mixing  occasionally.
3. In a large mixing bowl add tomatoes, beans, onion, cilantro, cooked quinoa, and remaining lemon or lime juice (1/4 cup), paprika, garlic powder and salt to taste. Once mixed fold in gently the tempeh and avocado. Serve room temperature or chilled.