Published on: October 17, 2026
Blood Sugar Friendly
High Fiber
Plant Based
Ingredients
Quinoa
0.67
serving spoon
Tempeh
4
slice
Cucumber
0.5
bowl
Tomato, cherry
0.5
bowl
Onion, red
0.5
piece
Avocado
1
piece
Parsley
2
tablespoon
Lemon juice
2
teaspoon
Oil, olive
2
tablespoon
Salt
0.5
teaspoon
Instructions
7
Add the pan-fried tempeh, drizzle with the dressing, toss gently to combine, and serve fresh.
Nutrition
510 kcal
Calories
21 g
Protein
45 g
Carbohydrates
12 g
Fiber
7 g
Sugar
29 g
Fat
4 g
Saturated fat
1.2 g
Salt
Why this recipe fits you
- Rich in fiber from quinoa, avocado, vegetables, and tempeh.
- Includes colorful plant foods, herbs, and olive oil for dietary variety.
- Balances plant protein, whole-grain carbohydrates, and healthy fats.
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Your Microbiome Match
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FAQ
How many servings does this tempeh quinoa salad make?
The listed ingredients make 2 servings.
Why is this salad described as blood sugar friendly?
It combines fiber-rich quinoa and vegetables with protein and fat from tempeh and avocado. It is not a guarantee of a specific blood sugar response.
Is this tempeh quinoa salad vegan?
Yes, the listed ingredients are plant-based. Check packaged tempeh and other products for any added animal-derived ingredients.
Is this recipe gluten-free?
Quinoa, vegetables, avocado, lemon juice, oil, and salt are naturally gluten-free. Check the tempeh label for gluten-containing grains or cross-contamination.
How should I prepare the quinoa?
Cook the quinoa according to the package directions, then let it cool slightly before assembling the salad.
How should I cook the tempeh?
Pan-fry the slices in a little of the olive oil until heated through and lightly browned, following the package instructions.
Can I replace an ingredient?
You can use another cooked whole grain instead of quinoa or leafy herbs instead of parsley. Keep the tempeh, vegetables, and dressing amounts balanced to taste.
How do I store leftovers?
Refrigerate leftovers promptly in an airtight container and eat them within 1–2 days. The avocado may darken, so the salad is best enjoyed fresh.
Reviews
1
8.0/10
Average rating
·
1
Mateusz Kowalski
This salad looks like a great way to enjoy tempeh and quinoa together. The pan-fried tempeh with the fresh cucumber, tomatoes, and avocado sounds like a nice mix. The lemon and olive oil dressing should tie everything together well. I appreciate that it’s meant to be served fresh.
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