Prep Time

15 min

Cooking Time

35 min

Published

Apr 2026

Crispy Quinoa Salad + Tempeh Bacon

Name: Crispy Quinoa Salad with Tempeh Bacon (Vegan)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3 servings
Ingredients: 130 g dried quinoa, rinsed + drained; 320 ml water; 1 tbsp soy sauce; 1 tbsp chilli crisp; 2 tsp sesame oil; 1 tbsp soy sauce; 0.5 tbsp maple syrup; 0.5 tbsp oil; 1 tsp smoked paprika; 200 g tempeh, diced; 60 ml tahini; 1 tbsp sriracha; 0.5 tbsp maple syrup; 0.5 garlic clove, minced; 0.5 lime, juice only; 2 tbsp water; 155 g frozen edamame; 1 avocado, peeled + diced; 0.3 cucumber, sliced; 0.25 red onion, finely sliced; 1 large handful of fresh herbs, fresh herbs, roughly chopped (we use basil, dill + mint)

This salad has a lot going on: crispy baked quinoa, smoky tempeh bacon, creamy avocado and a punchy tahini-sriracha dressing. It's bold, filling and contains roughly 7mg of iron per serving.

SO VEGAN classics Quick dinners Cosy meals Iron Made Easy 10g+ Fibre Meal-prep Lunches + lights

Ingredients

1 servings

For the crispy quinoa:

dried quinoa, rinsed + drained
water
soy sauce
chilli crisp
sesame oil

For the tempeh bacon:

soy sauce
maple syrup
oil
smoked paprika
tempeh, diced

For the tahini dressing:

tahini
sriracha
maple syrup
garlic clove, minced
lime, juice only
water

To serve:

frozen edamame
avocado, peeled + diced
cucumber, sliced
red onion, finely sliced
fresh herbs, fresh herbs, roughly chopped (we use basil, dill + mint)

Method

1
Add the quinoa and water to a saucepan over a medium heat. Bring to the boil, then reduce to a simmer and cook for 10-15 minutes until the water is absorbed and the quinoa is tender. Then leave to cool completely.
2
Preheat the oven to 180°C fan / 200°C / 390°F and line a large baking tray with baking paper.
3
For the tempeh bacon, in a bowl combine the soy sauce, maple syrup, oil and smoked paprika. Add the tempeh and toss until evenly coated. Spread onto one half of the lined tray.
4
Add the cooled quinoa to the other half of the tray. Drizzle the soy sauce, chilli crisp and sesame oil over the quinoa then toss to coat and spread out evenly.
5
Bake for 25-30 minutes until the quinoa is crispy and the tempeh is golden, turning everything halfway through.
6
Meanwhile, add all the dressing ingredients to a small bowl and stir until smooth. Add a little more water if needed to reach a pourable consistency.
7
Cook the edamame in boiling water according to the packet instructions, then drain.
8
To serve, add the edamame, avocado, cucumber, red onion and herbs to a large bowl. Top with the crispy quinoa and tempeh bacon, drizzle over the dressing, toss and divide between three bowls.

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Community reviews

Rated 5 out of 5 from 4 reviews

Shawn B.
“I love the flavor of the crispy quinoa and the tahini dressing. So good together! along with the trmpeh bacon. It’s a very high protein but lower fat and healthy meal!”
Louise
“Really lovely and easy to make, perfect for the summer heat. One thing I’d request is a little more guidance on the size of the tempeh chunks as we weren’t sure how small to make them.”
Graeme
“So delicious and easy to prepare. Such a healthy meal.”
Tee
“love this recipe will definitely make again!!!!!”

Nutrition

Based on 1 serving

Calories710 kcal

Protein34.3 g

Fat43.6 g

Saturated Fat6.9 g

Carbohydrates42.1 g

Sugar10.7 g

Fibre14.1 g