Moroccan quinoa salad with orange infused Noble Bean Tempeh

Prep Time 30 minutes
Cook Time 25 minutes
Servings 4 portions
Discover Noble Bean tempeh with this delicious Moroccan quinoa salad topped with orange infused tempeh!
What is tempeh? Great question. Tempeh is fermented soy food that originated on the island of Java in Indonesia. It’s made with a fermentation process that binds soybeans into a cake, sort of like a veggie burger patty. The fermentation of soybeans really brings out their nutritional value making it superior to tofu. It contains more vitamins, dietary fiber, and protein than tofu.
In this recipe, we suggest marinating the tempeh in a mix of orange juice, soy sauce, garlic and ginger - a tangy mixture that will surely elevate your senses! Lay it on a bed of Moroccan flavour-infused quinoa salad and you've got a hearty healthy meal!

How It's Made: Noble Bean Tempeh marinade


  • One pack of Noble Bean tempeh (240g), cut into square or triangle pieces
  • 1/2 cup of freshly squeezed orange juice
  • 1/2 cup water
  • 1 tbsp freshly grated ginger
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce
  • A dash of coconut oil


  1. Place the pack of Noble Bean tempeh on a counter for one hour to let defrost. Remove tempeh from both plastic packaging and cut the tempeh in half, then once again in half on a perpendicular cut. Cut these 4 cubes to make 8 triangles.
  2. In a large dish, mix together the orange juice, water, ginger, garlic, and soy sauce. Add the pieces of tempeh so that they are well covered. Let sit in the fridge for at least 20 minutes, flipping the pieces halfway through.
  3. During this time, prepare the Moroccan quinoa salad.
  4. Heat a dash of coconut oil in a large non-stick frying pan.
  5. Place the marinated pieces of tempeh in the frying pan. Cook the tempeh under medium heat for about 5 minutes, without moving the pieces, to allow them to turn golden brown. Reserve the rest of the marinade.
  6. Once golden brown, flip the pieces, and cook another 5 minutes. 
  7. Now add the remaining marinade to de-glaze the pan, while the tempeh is caramelizing.
  8. Remove from heat and keep warm.

Moroccan quinoa with dried apricots and fresh herbs


  • 1 cup of quinoa
  • 1/2 tsp of ground cumin
  • 1/2 tsp of ground cinnamon
  • Pinch of sea salt and ground pepper
  • 1/2 cup sulfite-free dried apricots
  • 1/2 cup chopped almonds
  • 4 mint leaves, freshly diced
  • 4 parsley stems, freshly diced
  • One orange


  1. Rinse the quinoa in a colander and let drain. Place drained quinoa in large pot with 2 cups of water, the cumin, cinnamon, and a pinch of salt and pepper. Mix well and bring to boil. Once boiling, reduce the heat to low, cover the pot, and cook for 15 minutes until the quinoa has absorbed all the water.
  2. Remove from the heat and let rest, covered, for 5 minutes.
  3. During this time, prepare the toppings for the quinoa salad, including the dried apricots, the almonds, and the fresh herbs.
  4. Remove the skin from the orange carefully over a bowl, in order to conserve the juice for the garnishing.
  5. Using a fork, mix the quinoa and let cool a few minutes before adding the rest of the ingredients. Once cooled, mix in all the ingredients for the salad.
  6. Serve the salad in a large dish, topped with pieces of golden tempeh. Splash on olive oil and any extra juice from the orange.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.