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overhead shot of a bowl of Thai mango tempeh quinoa salad on a light pink backdrop

Thai Tempeh Quinoa Mango Salad

  • Author: Allison
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 medium servings 1x
  • Diet: Vegan


This Thai Tempeh Quinoa Mango Salad with kale, peppers, cashews, and peanut butter lime dressing is the perfect meal-sized salad with ample protein, healthy fat, and nourishing carbohydrates to power your day.





  • 1 (8-oz) block of tempeh, diced into 1/2-inch cubes
  • 1 tablespoon reduced sodium tamari
  • 1 tablespoon maple syrup
  • 2 garlic cloves, minced
  • 1/2 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar or apple cider vinegar


  • 1 cup quinoa
  • 1 3/4 cups water
  • Pinch of sea salt

Everything Else

  • 1 medium bunch Lacinato (Tuscan) kale, tough stems removed, thinly sliced
  • 1 red bell pepper, diced
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 cup peeled, diced mango
  • 1/2 cup finely chopped red onion
  • 1/2 cup roasted cashews (see note)
  • 1/2 cup toasted unsweetened shredded coconut (optional- see note)


  • 2 tablespoons extra virgin olive oil
  • 1/2 tablespoon toasted sesame oil
  • 2 tablespoons smooth natural peanut butter
  • Zest and juice of 1 lime (about 2 tablespoons of juice)
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons finely grated fresh ginger
  • 1 tablespoon maple syrup
  • 1/2 teaspoon fine sea salt, or to taste
  • Pepper, to taste
  • 1 tablespoon reduced sodium tamari
  • 13 teaspoons Thai red curry paste, to taste


  1. Start by preparing the tempeh. Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Place the diced tempeh in the middle of the baking sheet. In a small dish, whisk together the tamari, maple syrup, garlic, sesame oil, and rice vinegar. Pour over the tempeh and toss to coat. Spread out in an even layer on the baking sheet and bake for 20 minutes. Remove from the oven and set aside.
  2. Meanwhile, cook the quinoa. Combine the quinoa, water, and a pinch of salt in a medium saucepan over high heat. Bring to a boil, stir, and turn down heat to low. Cover and cook for 15 minutes, or until all of the water has been absorbed. Remove from the heat, lightly fluff with a fork, and set aside to cool.
  3. Make the dressing: Add the olive oil, sesame oil, peanut butter, lime zest and juice, rice vinegar, apple cider vinegar, garlic, ginger, maple syrup, salt, pepper, tamari, and red curry paste to a jar. Secure the lid and shake vigorously to combine.
  4. Assemble the salad: Transfer the cooked and cooled quinoa and tempeh into a salad bowl. Add the kale, pepper, cilantro, mango, red onion, cashews, and coconut. Pour the dressing over top and toss to combine.
  5. Garnish with a lime wedge, additional cashews and cilantro, if desired, and serve!


Leftovers keep well in an airtight container in the refrigerator for up to five days.

To roast cashews: Preheat the oven to 325 degrees F. Place raw cashews on a baking sheet and roast for 10 minutes, or until lightly browned.

To toast coconut: Place coconut on a baking sheet and toast at 325 degrees F for 5 minutes, or until browned and fragrant.

  • Category: Lunch, Supper
  • Cuisine: Thai

Keywords: Thai quinoa mango tempeh salad