Quinoa-Rice Salad with Tempeh and “Feta”

Quinoa-Rice Salad with Tempeh and "Feta" -- Epicurean VeganWe had a fabulous July 4th holiday feast with great friends and family. Our friends made these incredible grilled vegetable sandwiches and an outstanding gazpacho! (recipe soon to come, for sure).

Quinoa-Rice Salad with Tempeh and "Feta" -- Epicurean VeganCold quinoa and/or rice salads tend to be ideal for outdoor get togethers, plus, being vegan AND gluten-free, makes it so everyone can enjoy. Granted, there was a lot of prep work for this salad, but you can save yourself some time by making certain things ahead of time. I love the different flavors in this salad, as well as the crunch from the nuts. I made quite a big batch, so feel free to halve the recipe for a smaller crowd.

INGREDIENTS:

Salad:
2 C wild rice mix (cooked in 2-1/4 C vegetable broth)
1 C quinoa (cooked in 1-1/4 C vegetable broth)
1-1/2 C dried apricots, diced
1-1/2 C toasted nuts, chopped (I used walnuts and pecans, but I think pepitas and almond slivers would be great too)
1 C fresh parsley, chopped
Tempeh + marinade:
8-oz pkg. tempeh, cut into small cubes
1/4 C tamari
1 Tbs vegan Worcestershire sauce
1/4 tsp black pepper
1/2 tsp salt
1 tsp brown sugar
1 garlic clove, minced
Tofu “feta”: (adapted)
1 14-oz pkg extra firm tofu, drained and pressed
1/4 C cashews
2 Tbs olive oil
1 tsp yellow or mellow miso
2 Tbs reserved marinade (below)
Marinade:
3 Tbs lemon juice
5 Tbs white wine vinegar
1-1/2 Tbs yellow or mellow miso
1 tsp salt
2 garlic cloves, minced
Dressing:
1/2 C lime juice
4 Tbs red wine vinegar
4 Tbs olive oil
1/2 tsp salt

DIRECTIONS:
I recommend making the feta and marinating the tempeh ahead of time, even a day or two ahead if you can. I didn’t, and I think the salad still turned out great, but it’ll bring out the flavors even more. We’ll start with the feta.

Tofu Feta -- Epicurean VeganSlice the tofu into 1/2″ slabs and place into a large dish. Whisk together the feta marinade and coat the tofu thoroughly. Cover and refrigerate for several hours, or preferably over a night or two. Next, blend the cashews, olive oil, miso, and reserved marinade. I used my blender, but I couldn’t get a smooth consistency, so I transferred the mixture to a mortar and pestle, to mash it up even more.

20130704_171252Crumble up the tofu with your fingers, then add the cashew mixture; combine well. Keep refrigerated in an airtight container.
To make the tempeh, combine all of the marinade ingredients in a medium zip bag and add the tempeh. Let it marinade for several hours to overnight.

20130704_112510When ready, heat a tiny bit of olive oil to a small skillet and add the tempeh. Saute over medium heat until the tempeh has crispy edges.

20130704_122131Meanwhile, cook the rice and quinoa (separately) according to package instructions. I tend to use veggie broth for added flavor. I also used what quinoa I had: some red, some regular.

20130704_113419Combine the two in a large bowl and refrigerate until cooled. (Be sure to place a hot pad or trivet underneath the bowl when placing directly onto a cold, glass refrigerator shelf.) Once cooled, fold in all of the ingredients: nuts, feta, parsley, tempeh, and apricots. Whisk together the dressing ingredients and pour over the salad; fold gently to incorporate everything. Enjoy!

Quinoa-Rice Salad with Tempah and "Feta" -- Epicurean Vegan

Comments

  1. in2insight says

    This was outstanding. I mean, out of this world fantastic. I don’t rave about recopies often, but this one is pure genius. Thank you for creating and sharing it. There are many steps, for sure, but with some planning, it’s not a big deal and comes together with ease.
    The flavors and textures are like little surprises that keep on delighting while eating.
    This also makes a LOT of salad, which is a good thing.
    A gold star winner.

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