veggie tempeh quinoa salad

the more color, the more nutrients!
you know it's good when no dressing is needed


  • 1/4 cup uncooked quinoa

  • 3/4 cup water

  • 4 strips of fakin' bacon tempeh strips

  • 1 tsp olive oil

  • 1/4 cup shaved brussel sprouts

  • 1/4 cup cherry tomatoes

  • 1/2 yellow pepper

  • 1/4 cup chopped cabbage

  • 2 tablespoons goat cheese


  • Bring water 3/4 cup water to a boil. Once boiling, add in 1/4 cup quinoa, turn burner down to simmer, and place lid on top. Cook quinoa for ~30 mins or until all water is absorbed!

  • While quinoa is cooking, chop tempeh into small bits and heat olive oil in a pan. 

  • Place tempeh into heated pan and sauté for ~5 minutes.

  • After 5 minutes, add in shaved brussel sprouts and sautè for another 3-5 minutes.

  • While tempeh/brussel sprouts are cooking, chop tomatoes, pepper, and cabbage.

  • Add cooked quinoa, tempeh, brussel sprouts, tomatoes, yellow pepper, and cabbage together.

  • Top with goat cheese and dig in!

Nutrition Facts: 

460 calories. 18g fat. 6g sat fat. 800mg sodium.
50g carbohydrates. 10g fiber. 3g sugar. 25g protein