Mark Bittman'S Qunioa Salad With Tempeh - cooking recipe

Ingredients

2 1/2 cups cooked quinoa (1 cup raw)
3 tablespoons oil
4 ounces tempeh, crumbled (about 1 cup)
1 tablespoon ginger, peeled and minced
1 tablespoon garlic, slivered
1 cup mung bean sprouts (optional)
1 cup tomatoes, chopped (optional)
2 tablespoons rice wine vinegar
1 tablespoon dark sesame oil
1 tablespoon soy sauce (to taste)
1/2 cup green onion, for garnish
1/2 cup fresh cilantro, for garnish

Preparation

Cook the quinoa. Rinse and drain in a fine strainer.
Meanwhile, put the oil in a skillet over medium-high heat. When hot, add the tempeh and cook, stirring occasionally, until crisp, about 10 minutes.
Stir in the ginger and garlic. Cook for another minute or two.
Stir in the tomato, if using them. Stir and turn off the heat.
Stir in the vinegar, sesame oil, and soy sauce. Transfer to a serving bowl.
When the quinoa is dry and cool, toss with the tempeh mixture and mung beans.
Taste and add salt, if necessary, and add a healthy dose of black pepper. Garnish with scallions and cilantro.