Tempeh salad with kale chips

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Tempeh salad with kale chips

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Adjust Servings:
250 g (1 pack) plain Tempeh
1 cup uncooked Quinoa
1 can Corn niblets
2 large leaves of black curly Kale
1 pinch Sea salt
1 tablespoon Olive oil
For the marinade:
50 cl Water
1 teaspoon Vegetable powder
4 tablespoons Soy sauce
4-cm fresh root Ginger
1 Lime
For the dressing:
1 teaspoon old Dijon mustard
1 tablespoon Rice vinegar
3 tablespoons Olive oil

Nutritional information

14.5 g
Total fat
0 mg
201 mg
412 mg
63.7 g
Total carbs
33.2 g

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  • Gluten-Free
  • Kid-Friendly
  • Low-Carb
  • Low-Fat

A savoury quinoa salad with marinated tempeh and corn - and the addition of crispy oven-baked kale chips.

  • 50 minutes
  • Serves 4
  • Medium


  • For the marinade:

  • For the dressing:



Looking for a high-protein meal? Look no more: with a whopping 33 g protein content, this salad will boost you up after an exhausting day or a full workout. Besides having a great taste, this quinoa salad mixes the sweet flavour of corn with the crispiness of savoury kale chips.

Preparation is not elaborate, but still quite time consuming, so you should prepare this in advance if you plan to eat it in the evening. First, you prepare the marinade for the tempeh. Once the tempeh is diced, transfer it in an air-tight jar together with the marinade: it will be ready by the time you finish to prepare the other ingredients. Secondly, you cook the quinoa and bake the kale in the oven. You can do that at the same time. Third, you prepare the dressing. Fourth, saute the tempeh and ginger slices.

Finally, mix everything together and serve. You can consume this salad at room temperature or cold.

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5 minutes

Prepare the marinade

Rinse the ginger root and brush it to remove all impurities (no peeling is required). Squeeze the lime. Slice it thinly. Mix together the water, vegetable powder, soy sauce and lime juice. Add the ginger slices.
Dice the tempeh into cubes and transfer it to an air-tight jar. Pour the marinade over it, close the jar and shake it gently to allow the ginger to fall down and mix with tempeh. Put the jar in the refrigerator and leave it there until all the other ingredients are ready to be mixed in the salad.

15 minutes

Cook the quinoa

Put the quinoa grain into a strainer and rine it under running water until the bubbles disappear. This allows to remove all the saponine from the grains, thus eliminating the bitter aftertaste in cooked quinoa. Transfer the grain to a soup pot, cover with abundant water and cook for 15 minutes. The quinoa grains must be completely open, to resemble small flowers. Drain and transfer to a large salad bowl. Set aside to cool down.

20 minutes

Prepare the kale chips

Rinse well the kale leaves and roughly chop them into large chunks. Transfer the leaves to a baking tray, sprinkle with salt and spray with olive oil (if you don't have spray oil, brush the leaves on both sides with oil. Put in the oven and bake for 20 minutes at 350 degrees (the leaves must still be green but crispy). When ready, take out of the oven and set aside to cool down for a few minutes.

2 minutes

Prepare the dressing

Mix together the old Dijon mustard, rice vinegar and olive oil.

5 minutes

Cook the tempeh

Take the tempeh out of the fridge and pour the entire content of the jar into a large skillet. Cook over a high heat for 5 minutes or until the marinade has completely evaporated and the ginger is golden-brown.

3 minutes

Compose the salad

Drain the corn. Mix the cooked quinoa with tempeh and corn. Pour the dressing over it and mix well. Finally, add the kale chips and serve.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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