"HEATING UP" EPISODE 3: Power Up! with Kale & Quinoa Salad and PA Rep. Summer Lee

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds are a great source of nutrients at a lower cost.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is a budget-friendly grain with a similar texture.

Rinse 1 cup of red quinoa under cold water and drain.

Cook quinoa in boiling water for 10 to 15 minutes until tender.

While the quinoa is cooking, chop 1 bunch of dino kale into bite-sized pieces.

Chop 1 carrot, 2 scallions, and 1 stalk of celery into small pieces.

In a separate bowl, prepare the tahini dressing with apple cider vinegar and other ingredients.

In a skillet, add olive oil and the spice blend: paprika, turmeric, nutritional yeast, onion powder, garlic powder, salt, and black pepper.

Add the tempeh to the skillet and sauté until golden and crispy.

Once the quinoa is cooked, combine it with the chopped veggies in a large bowl.

Add the sautéed tempeh and tahini dressing to the bowl.

Toss everything together until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens