This is heavily adapted from the Aztec salad from The Candle Café Cookbook. Billed as "a balanced meal that's full of the flavours of Mexico," it was very yummy. The inspiration behind this dish, for me, was giving tempeh another try. This time I bought an Asian-style marinated tempeh—nothing in it I wouldn't have put there myself—but although admittedly it looks impressive, the taste was okay but not too much more than that. I guess I'm a tofu/seitan gal at heart.
The recipe…well, here's what I did (this is not the real recipe at all, at all, but I liked it a lot):
adapted from The Candle Café Cookbook
1/2 cup raw unsalted pumpkin seeds
1 tsp olive oil
1/2 tsp sea salt
1/2 tsp chili powder
2 cups cooked quinoa
1/2 cup sweet corn (frozen is okay; 1 cob, if using fresh)
3 green onions, finely sliced (white and green parts)
1/2 cup chopped cilantro
1/2 red pepper, diced
1/2 cup cooked black beans
juice of 1/2 lime
vinaigrette dressing (the recipe calls for tomato vinaigrette; I used some leftover salsa verde)
4 oz pre-marinated tempeh
2 cups mesclun greens
1 avocado, peeled and sliced
1 roma tomato, diced
Prepare the pumpkin seeds by heating the oil in a skillet, and, when hot, adding the other ingredients, and stirring about until the pumpkin seeds are just beginning to brown and/or pop. Set aside to cool.
Now put your corn in the same skillet, and stir-fry without any additional oil until the kernels begin to brown. Place in a large bowl with the green onions, cilantro, red pepper, black beans, lime juice, and quinoa. Add vinaigrette (start with about 1/4 cup) to taste.
Cook the tempeh according to package directions (yes, you can do it in the same skillet!).
To assemble the salad, cover the bottom of each plate with mesclun greens. Place about 1 cup of the dressed quinoa mixture on top of the lettuce. Arrange tempeh, tomato, and avocado slices on top, and sprinkle with pumpkin seeds.
Do we always eat this healthy at The Airy Way? No, but we certainly enjoy it when we do!