Dec 15 | TASTE BEYOND

Herb Quinoa Vegan Salad

Serves 2-4

Ingredients

Salad:
1 head of lettuce, finely chopped
½ cup kale, stems removed
1 pomegranate, seeds only
⅓ cup dried cranberries
1 cup cooked & cooled quinoa (leftovers work great)
¼ cup red onion, diced
1 heirloom tomato, sliced
¼ cup walnuts, chopped
1 avocado, chopped
 
Dressing:
½ cup macadamia nuts (soaked)
2 Tbsp. red onion, lightly chopped
¼ cup almond milk
2 Tbsp. apple cider vinegar
1 Tbsp. olive oil
1 Tbsp. coconut sugar
2-3 dashes sea salt
2-3 dashes dried dill
1 clove of garlic, lightly chopped
 
Tempeh Bacon:
1 package organic tempeh
¼ cup tamari
1 tsp. liquid smoke
1 tsp. paprika
1 tsp. chili powder
1 tsp. coconut sugar
1 Tbsp. coconut oil, melted

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Instructions

1. Start with the tempeh bacon. Place all ingredients, besides the tempeh in a small mixing bowl, stir well. Next thinly slice (as thin as you can) the tempeh. Place tempeh on a large plate or dish and pour mixture over it. Flip tempeh or use a brush and coat both sides. Allow it to sit in mixture for 10-15 minutes.

2. Next preheat oven to 350 Deg F.

3. Once oven is preheated, place tempeh on a lightly oiled baking sheet in the oven for 12 minutes on one side, flip and cook 12 minutes on the other.

4. In a large bowl, place all salad ingredients and mix well.

5. Lastly, create the dressing by placing all ingredients in a blender and blending until smooth.

6. Add bacon and dressing to individual salads and serve with salt and pepper.


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