Revitalizing Japanese Vegetable Tempura & Quinoa Salad

Allergens

Wheat (gluten)

Ingredients

• 1 cup quinoa, rinsed and drained 2 cups vegetable broth or water 4 oz mixed vegetables (such as bell peppers, carrots, zucchini, and eggplant) 1 cup all
• purpose flour 1 cup panko breadcrumbs 2 cups canola oil, for frying 1 avocado, sliced 1 cucumber, thinly sliced 4 cups mixed greens (such as arugula, spinach, and kale) 2 tablespoons sesame seeds, toasted Salt and pepper, to taste For the Dressing: 1/4 cup fresh lemon juice 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon agave syrup or maple syrup 1 teaspoon grated ginger 1 clove garlic, minced

Instructions

1. a. Begin by cooking the quinoa according to package instructions using vegetable broth for added flavor. Set aside. b. Prepare the vegetables for tempura by slicing them into thin strips or rounds. c. In a shallow dish, mix flour with water to create a batter. In another dish, place panko breadcrumbs. d. Heat canola oil in a deep frying pan over medium high heat. Dip the vegetables into the batter and then coat them with the breadcrumbs. Fry in batches until golden brown, about 2 minutes per batch. Drain on paper towels. Season with salt and pepper to taste. e. In a large bowl, whisk together dressing ingredients and pour over cooked quinoa. Mix well and let it cool. f. Arrange mixed greens on a platter, top with cooled quinoa mixture, tempura vegetables, avocado slices, and cucumber. Sprinkle with toasted sesame seeds.

Chef’s Insight

The use of fresh and vibrant vegetables makes this dish not only nutritious but also visually stimulating, adding to the overall dining experience.

Notes

The combination of vegetables, quinoa, and tempura adds both substance and variety to the meal, ensuring a balanced and satisfying dish.