Broccoli and Miso Quinoa Salad

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Broccoli and Miso Quinoa Salad Active Time 30 Mins Total Time 45 Mins Yield 4 By Adam Hickman

Who knew a vegan salad could be so protein-rich? You can credit the quinoa, tempeh, and, yes, even the broccoli for that. Plus, tempeh is made from fermented soybeans, so it boosts gut health. Plus, the high fiber content makes this dish great for anyone trying to manage their diabetes.

Ingredients

  • 1 1/4 cups water
  • 3/4 cup uncooked red quinoa
  • 1/4 teaspoon kosher salt
  • 1 cup finely chopped green cabbage
  • 1 cup thinly sliced watermelon radishes
  • 4 cups broccoli florets
  • 3 tablespoons fresh lime juice
  • 2 tablespoons miso
  • 5 tablespoons sesame oil, divided
  • 1 (8-oz.) pkg. tempeh, finely chopped
  • 1/2 cup roasted salted peanuts, chopped
  • 2 teaspoons finely chopped garlic

Nutritional Information

  • Calories per serving 532
  • Fat per serving 35g
  • Cholesterol per serving 0mg
  • Fiber per serving 7g
  • Protein per serving 25g
  • Carbohydrates per serving 36g
  • Sugar per serving 5g
  • Sodium per serving 588mg
  • Iron per serving 4mg
  • Calcium per serving 141mg
  • Calories per serving 532
  • Fat per serving 35g
  • Cholesterol per serving 0mg
  • Fiber per serving 7g
  • Protein per serving 25g
  • Carbohydrates per serving 36g
  • Sugar per serving 5g
  • Sodium per serving 588mg
  • Iron per serving 4mg
  • Calcium per serving 141mg

How to Make It

Step 1

Stir together 1 1/4 cups water, quinoa, and salt in a saucepan; bring to a boil over high. Cover and reduce heat to medium; simmer 15 minutes or until liquid is absorbed. Remove from heat, and let stand, covered, for 5 minutes. Stir together cabbage, radishes, and cooked quinoa in a large bowl.

Step 2

Bring a large saucepan of water to a boil over high. Add broccoli; cook until tender and bright green, about 5–6 minutes. Immediately transfer broccoli to a bowl filled with ice water: Plunge broccoli into water, and let stand 5 minutes. Drain broccoli well; add to quinoa mixture.

Step 3

Stir together lime juice, miso, and 3 tablespoons of the oil in a small bowl. Drizzle over quinoa mixture, tossing to coat.

Step 4

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add tempeh; cook, stirring often, until starting to crisp, about 5 minutes. Add peanuts and garlic; cook, stirring often, until mixture is very crispy, about 4 minutes. Add to quinoa mixture; stir to combine.

Also appeared in: Health, May, 2019

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