Recipes and Cooking Broccoli and Tempeh Quinoa Salad Vibrant broccoli and watermelon radish give this healthy grain bowl a healthy pop of color and satisfying crunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 20, 2020 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Total Time: 45 mins Servings: 4 Yield: about 8 1/2 cups Jump to Nutrition Facts Ingredients 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 Directions 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. 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. In a small bowl combine 3 Tbsp. of the oil, the lime juice, and miso paste. Drizzle over quinoa mixture; toss to coat. 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. Rate it Print Nutrition Facts (per serving) 532 Calories 35g Fat 36g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.