Spring Vegetable and Lemon Herb Quinoa Salad with Grilled Tempeh

Overview

This Spring Vegetable and Lemon Herb Quinoa Salad with Grilled Tempeh is a fresh and light dish perfect for a nutritious lunch or a light dinner. It combines fluffy quinoa with crisp spring vegetables like asparagus, peas, and radishes, all brought together by a bright lemon herb dressing. The addition of smoky, grilled tempeh provides a satisfying protein boost, making this salad both vibrant and filling. Ideal for vegan and gluten-free diets, and perfect for celebrating the season's best produce.

Why you’ll love it

• Fresh seasonal ingredients: showcases the best spring vegetables in their prime.
• Balanced nutrition: quinoa and tempeh offer plant-based protein, fiber, and essential nutrients.
• Zesty lemon herb dressing: adds brightness and freshness without heaviness.
• Grilling method: imparts a smoky depth to the tempeh, enhancing flavor and texture.
• Easy to make: straightforward prep and quick cooking time suitable for everyday meals.

Ingredient notes

• Quinoa: Use white or tri-color quinoa for a fluffy texture; rinse well before cooking to remove bitterness.
• Tempeh: Choose fresh tempeh from refrigerated sections; pat dry to help achieve even grilling.
• Spring vegetables: Asparagus tips should be tender; snap off woody ends before cooking. Fresh peas add sweetness, but frozen peas can be used if necessary.
• Lemon herb dressing: Use freshly squeezed lemon juice and fresh herbs like parsley and dill for best flavor.

Step-by-step

Cook the quinoa: Rinse 150g (¾ cup) quinoa under cold water until water runs clear. Place in a medium pot with 360ml (1½ cups) vegetable broth or water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool.

Prepare the vegetables: Trim and cut 250g (about 12) asparagus tips into 3cm (1¼ inch) pieces. Thinly slice 100g (7-8) radishes and shell 120g fresh peas (or thaw frozen peas). Blanch asparagus and peas in boiling salted water for 2-3 minutes until just tender and bright green. Drain and rinse under cold water to stop cooking; set aside.

Make the lemon herb dressing: In a small bowl, whisk together 60ml (4 tbsp) fresh lemon juice, 45ml (3 tbsp) extra-virgin olive oil, 1 tsp Dijon mustard, 1 minced garlic clove, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, salt, and freshly ground black pepper to taste.

Prep and grill tempeh: Cut 200g tempeh into approximately 1cm (½ inch) thick slices. Optionally marinate in half the lemon herb dressing for 15 minutes for extra flavor. Preheat grill or grill pan to medium-high heat. Grill tempeh slices 3-4 minutes per side until grill marks appear and tempeh is heated through and slightly crispy on edges. Ensure tempeh reaches internal temperature of 74°C (165°F) for food safety.

Assemble the salad: In a large bowl, combine cooled quinoa, blanched asparagus and peas, sliced radishes, and remaining lemon herb dressing. Toss gently until well combined and evenly coated.

Serve: Divide salad onto plates or in bowls. Top with grilled tempeh slices. Garnish with additional fresh herbs if desired and a light drizzle of olive oil.

Serving & storage

This salad is best served immediately while the grilled tempeh is warm and salad is fresh. It also keeps well chilled for up to 2 days stored in an airtight container in the refrigerator. Before serving from leftovers, allow the tempeh to come to room temperature or gently reheat on a grill pan. The salad may be a little firmer after refrigeration; toss with a splash of lemon juice or olive oil to freshen.