DSC_0186

August 31, 2014 | Posted in:Dinner, Gluten-Free, Lunch

If you care about something, you want to improve it and make yourself better, right? For me, this blog is a constant reminder of that. I get to see how far I’ve come with not only vegan cooking, but cooking in general. In fact, some of my earlier posts are a bit embarrassing for me to look at.

On that note, here is a specific recipe in particular that I’ve made slight improvements to over the past year, and that’s the Buffalo Quinoa Salad recipe. This is a staple recipe in our household, as it’s one of Matt’s favorites. This version is less processed, less work, and more delicious. You can’t argue with that!

 

Buffalo Quinoa Salad

Prep Time: 15 minutes (mostly completed during cook time)

Cook Time: 50 minutes

Yield: 4 servings

 

Ingredients

For the Tempeh Tenders

  • 1 8oz package of tempeh, diced
  • 4 tbs Frank’s Red Hot Buffalo wing sauce
  • 1/3 cup GF vegan breadcrumbs

Other Ingredients

  • 1 15oz can of garbanzo beans
  • 1 tbs olive oil
  • 1 cup carrots, diced
  • 1 cup celery, sliced
  • 1/2 cup white onion, diced
  • 1 cup quinoa
  • your favorite hummus
  • Frank’s Red Hot Buffalo wing sauce (for drizzling and such)

 

Step 1: Prepare and roast chickpeas.

STEP 1: Preheat oven to 400°F. Drain the chickpeas and pat them dry. Get an oven pan oiled and ready, place chickpeas onto the pan, and dress them with 1 tbs of olive oil. The ONE TABLESPOON is crucial, people. If you add more, your chickpeas will turn out either too mushy or burnt. Move your fingers along the tops of the chickpeas until every chickpea is coated with a bit of oil.

Now, you’re ready to place them in the oven for about 50 minutes. Your result should be crunchy, roasted chickpeas. It’s a great GF crouton, and way more nutritious!

DSC_0139

DSC_0142

The roasted chickpeas in their roasty state. It's the perfect GF crouton!

The roasted chickpeas in their roasty state. It’s the perfect GF crouton!

Step 2: Prepare and cook tempeh tenders.

Here is a step that I’ve changed about the previous recipe that will save you lots of time, is less messy, and produces better-quality results. Plus, it’s more fun this way, as dancing with food is involved.

DSC_0143

The best GF vegan breadcrumbs I have ever tried!

The best GF vegan breadcrumbs I have ever tried!

Take your diced tempeh and place it in a tupperware container. Next, pour in the buffalo wing sauce and GF bread crumbs. Put the top on the tupperware container and shake it up! Dance and have fun with your tenders.

When you open up your container, perfectly-coated nuggets will be revealed, without getting a single finger messy!

DSC_0155

Perfection.

Grease a baking sheet, pour the tempeh tenders on top, and place in the oven for 30 minutes. It’s okay to share the oven with the chickpeas. I do it all the time.

Step 3: Cook the quinoa.

Two cups of water and one cup of quinoa will go into a pot. Bring the pot to a bowl, lower the heat to simmer, and cover the pot for 15 minutes.

DSC_0161

Step 4: Cut the vegetables.

With three things cooking at once, you’ll have one more task: cutting the vegetables. CHEF STATUS! Lol, just kidding. Real chefs start prepping their food at 8am.

DSC_0165

Step 5: Combine ingredients in a big bowl.

As things start finishing up, start placing them in a big bowl. Mix it all together.

I like to save the hummus for “garnish” in my own bowl. I like to use Publix’s Jalapeño Cilantro hummus in this dish, as it amps up the kick. However, I’m sure every hummus, store-bought or homemade, works just fine here. Add a heaping tablespoon of your favorite hummus in your own bowl, mix, drizzle some hot sauce on top, and enjoy this heavenly dish.

DSC_0175

Add a heaping tablespoon of your favorite hummus in your own bowl, mix, drizzle some hot sauce on top, and enjoy this heavenly dish.

DSC_0177

DSC_0194

DSC_0195

I hope you all give this improved version a try!

 

Happy cooking,

thisvegangirllogo

2 Comments

  1. Jess
    January 27, 2015

    Where do you find tempeh tenders?

    • This Vegan Girl
      January 27, 2015

      I find packaged tempeh in my local grocery store in the refrigerated alternative-meat section. I end up dicing the tempeh myself to make them look like tenders. 😛