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Quinoa Salad With Tempeh Adobo Nuggets And Lime Shoyu Vinaigre

Make Quinoa Salad With Tempeh Adobo Nuggets And Lime Shoyu Vinaigre at home with Quinoa, Red Bell Pepper, Red Onion, Cilantro Tightly Packed, and Jalapeno Pepper Seeded. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 cup
• 1 cup
• 1/2 cup
• 1/2 cup
• 1
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Swish the quinoa vigorously in a large bowl of warm water.

2. 2

   Drain through a fine-mesh strainer.

3. 3

   Repeat this process until the rinsing water remains just about clear.

4. 4

   Drain.

5. 5

   Add the quinoa to the boiling water and cook over high heat until almost done, 11 to 12 minutes.

6. 6

   Add the corn and cook until the quinoa is tender but still crunchy, about 1 minute more.

7. 7

   Using a large, fine-mesh strainer, drain thoroughly, bouncing the strainer up and down to release excess water.

8. 8

   Transfer to a large bowl and stir from time to time to accelerate cooling.

9. 9

   When the quinoa stops giving off steam, toss in the tempeh nuggets, red bell pepper, onion, cilantro, jalapeno, and enough vinaigrette to coat the ingredients lightly.

10. 10

    Add the lime juice to taste, is desired.

11. 11

    Serve warm or at room temperature on a bed of radicchio.