Quinoa-Rice Salad with Tempeh and "Feta"
Cold 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.
Serves: 6-8
  • 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
  • ¼ C tamari
  • 1 Tbs vegan Worcestershire sauce
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 tsp brown sugar
  • 1 garlic clove, minced
  • Tofu "feta": (adapted)
  • 1 14-oz pkg extra firm tofu, drained and pressed
  • ¼ 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:
  • ½ C lime juice
  • 4 Tbs red wine vinegar
  • 4 Tbs olive oil
  • ½ tsp salt
  1. 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.
  2. Slice the tofu into ½" 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.
  3. Crumble up the tofu with your fingers, then add the cashew mixture; combine well. Keep refrigerated in an airtight container.
  4. 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.
  5. When 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.
  6. Meanwhile, 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.
  7. Combine 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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2013/07/05/quinoa-rice-salad-with-tempeh-and-feta/