2 cups quinoa
2 tempeh packages, marinated and cut into small cubes
½ red onion finely diced
½ red bell pepper, seeded and cut into small dices
1 medium cucumber, pilled, seeded and cut into small dices
1 cup green beans, cut into small dices
20 Cherry tomatoes, cut in half
1 whole lettuce head
2 Tbs fresh cilantro, minced
2 Tbs extra virgin olive oil
4 tsp champagne vinegar
½ tsp black paper, ground
¼ cup roasted pumpkin seeds
1 tsp salt

1 cup red wine
1 cup apple juice
2 cup water
¼ cup tamari
1 Tbs Dijon mustard
1 Tbs dried sage
½ tsp black pepper
½ tsp chili flakes
2 Tbs of fresh cilantro, minced
2 Tbs of extra virgin olive oil
1 tsp garam masala
2 cloves of garlic, minced
¼ cup roasted pumpkin seeds

Bring quinoa to a boil in 4 cups of water and simmer for 20 min. Let it cool. Combine the marinade ingredients in a medium saucepan Cook the tempeh cubes in the marinade for 20 min and let it sit for another 30 min (do not remove from marinade). Sauté tempeh in 3 Tbs of canola oil or gee for 3 min. Steam the green beans for 2-3 min, then cool them in the cold water, so they stay green. Combine all salad ingredients in a big bowl, mix them with quinoa, and serve over a leaf of lettuce