
Ingredients
- 1/2 block, cubedtempehBuy on Amazon
- 1 cupcooked quinoaBuy on Amazon
- 1/2 cup, dicedcooked beetsBuy on Amazon
- 1 cuparugulaBuy on Amazon
- 1 tbsplemon juiceBuy on Amazon
- 1 tbspolive oilBuy on Amazon
Instructions
- 1Brown tempeh
Pat tempeh dry and cook in a lightly oiled skillet over medium-high heat for 4-5 minutes, turning until golden on several sides.
- 2Warm quinoa
Warm quinoa with a splash of water until steaming.
- 3Make dressing
Whisk lemon juice, olive oil, salt, and pepper.
- 4Assemble
Add quinoa, arugula, beets, and tempeh to a bowl.
- 5Dress
Drizzle lemon vinaigrette over the bowl and toss lightly.