Broccoli and Tempeh Quinoa Salad

Vibrant broccoli and watermelon radish give this healthy grain bowl a healthy pop of color and satisfying crunch.

bowl of Broccoli and Tempeh Quinoa Salad with lime wedges and wooden spoon on side
Photo: Adam Albright
Total Time:
45 mins
about 8 1/2 cups


  • 1 ¼ cup water

  • ¾ cup uncooked red quinoa, rinsed and drained

  • ¼ teaspoon kosher salt

  • 1 cup finely chopped green cabbage

  • 1 cup thinly sliced watermelon radishes

  • 4 cup broccoli florets

  • 5 tablespoon sesame oil

  • 3 tablespoon lime juice

  • 2 tablespoon miso paste

  • 1 8 ounce pkg. tempeh (fermented soybean cake), finely chopped

  • ½ cup roasted salted peanuts, chopped

  • 2 cloves garlic, minced


  1. In a small saucepan combine 1 1/4 cups water, quinoa, and salt. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. In a large bowl stir together quinoa, cabbage, and radishes.

  2. Meanwhile, in a large saucepan cook broccoli in a small amount of boiling water 5 to 6 minutes or until crisp-tender and bright green. Immediately remove broccoli and plunge into a bowl filled with ice water. Let stand 5 minutes; drain and add to quinoa mixture.

  3. In a small bowl combine 3 Tbsp. of the oil, the lime juice, and miso paste. Drizzle over quinoa mixture; toss to coat.

  4. In a 10-inch nonstick skillet heat remaining 2 Tbsp. oil over medium-high. Add tempeh; cook 5 minutes or until starting to crisp, stirring frequently. Add peanuts and garlic; cook 4 minutes more or until mixture is very crisp, stirring frequently. Add to quinoa mixture; stir to combine.

Nutrition Facts (per serving)

532 Calories
35g Fat
36g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 532
% Daily Value *
Total Fat 35g 45%
Saturated Fat 6g 30%
Sodium 588mg 26%
Total Carbohydrate 36g 13%
Total Sugars 5g
Protein 25g
Calcium 141mg 11%
Iron 4mg 22%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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