Taco Tempeh Salad


  • 1 cup quinoa
  • 1 tbsp olive oil
  • 6 cups seasonal leafy greens
  • 2 cups cherry tomatoes
  • 1 cup cucumber
  • 1/2 cup avocado
  • 1 block tempeh
  • 2 tsp chilli powder
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp ground paprika
  • 1/4 cup walnuts
  • 1/4 cup grated cheddar cheese
  • 1 handful plain corn chips


  • Prep Ingredients: Dice the cherry tomatoes, slice the cucumber and dice the avocado. Crumble or slice the block of tempeh and crumble the walnuts.
  • Place quinoa and 1 1/2 cups of water into a medium saucepan. Cover and bring to boil, cooking for 15 minutes or until the water has completely evaporated. Allow to cool once cooked.
  • In the meantime, prepare the vegetables as specified and combine together in a bowl.
  • Heat oil in a large metal fry pan on medium heat.
  • Season sliced tempeh with chilli powder, coriander, cumin and paprika. Then add tempeh to the frying pan and cook for 3-4 minutes on each side.
  • Add crumbled walnuts to the mixture and turn off heat.
  • Top vegetables with quinoa, tempeh mixture, grated cheese and some nacho chips for full flavour!
  • Leave out cheddar cheese for a vegan option