| 10 | 15 | 562 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 1 |
| 1 cup | Quinoa, cooked (warm or cold) |
| 1 cup | Lettuce, spring mix (mesclun) |
| 3 leaf | Basil, fresh (roughly chopped) |
| 5 leaf | Mint, fresh (roughly chopped) |
| 3 tbsp | Parsley, fresh (roughly chopped) |
| 1 tbsp | Goat cheese, soft |
| 1/2 medium pepper(s) | Red bell pepper (sliced in long strips) |
| 3 tsp | Olive Oil, Extra Virgin |
| 1 tbsp | Balsamic vinegar |
| 75 gm | Tempeh (tempe) |
Place quinoa in the bottom of the plate, add mixed greens, and sprinkle herbs on top. Arrange the pepper slices along the sides and crumble the goat cheese in the middle. Combine the olive oil and balsamic vinegar in a small bowl and drizzle evenly on the salad. Serve with tempeh.
To make this recipe "GO BOTH WAYS": Simply swap tempeh with shrimp for the non-vegetarians -
| Grain | 2.8 |
| Meat Alternative | 1 |
| Milk Alternative | 0.2 |
| Vegetables | 1.9 |
