Greek-ish Salad FOR DAYS
Greek-ish Salad FOR DAYS
Want leftovers? No problem.
Ingredients
- 3 packages tempeh cubed
- 1 cup dried quinoa cooked in vegetable broth
- 2 bell peppers thinly sliced
- 1 red onion finely chopped
- 1 english cucumber sliced
- 1 jar sliced pepperoncinis
- 1 jar pitted green olives quartered and drained
- 2 cans garbanzo beans drained and rinsed
- Salad dressing of choice
- Spinach
- Vegan feta if desired
Instructions
- Cook quinoa according to package directions. Remove from heat and cool completely before assembling salad.
- Add oil to a non-stick pan. Sear tempeh until golden brown.
- Combine quinoa, bell peppers, onion, cucumber, pepperoncinis, olives, garbanzo beans, and feta (if using) in a large salad bowl. Toss with dressing and some liquid from the pepperoncini jar.
- To assemble salad, place a bed of spinach in a bowl, add quinoa mixture and tempeh on top. Enjoy!