I took two favorite vegan dishes and combined them into one fantastic dinner or lunch menu item!
Prep/cook time: 30 minutes
Yield: 4-6 servings
Suggested cooking tools: knife, measuring cup, measuring spoons, large mixing bowl, small mixing bowl, skillet, sauce pan with a lid, Ziplock bag (gallon size)
Ingredients:
One recipe of my Berry Happy Strawberry Salad (and Tasty and Tangy Balsamic Dressing)
One recipe of my Superbly Seasoned Tempeh
3 cups cooked quinoa (this is approximately 1 cup quinoa with 2 cups broth or water)
How-to:
Make the Berry Happy Strawberry Salad and dressing. Place in the fridge, keeping the items in separate bowls.
Make the quinoa according to package directions
While the quinoa cooks, make the Superbly Seasoned Tempeh. Set aside.
To serve: Place some Berry Happy Strawberry salad on a plate. Top with some quinoa and some strips of Superbly Seasoned Tempeh. Top with the dressing (which may need another good shake or whisk if it’s been sitting for a bit).
Serve, eat and enjoy!
Tips and Tricks:
Store leftovers (separately) in a sealed container in the refrigerator
Don’t want it all as one salad? Serve the tempeh over the quinoa and the salad on the side.
Did you make this recipe? Leave me a comment or a send me a message below! I love to hear how people made my recipes their own!
Or, post it to social media and tag it #carolynsdailydishes or @carolynsbloomingcreations
Food preparation, styling and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
Food preparation, styling and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com
Food preparation, styling and photography by Carolyn J. Braden
Pin me! www.carolynsbloomingcreations.com