Asian Crunch Salad With Tempeh

Name: Asian Crunch Salad With Tempeh
Ingredients: 2 packages (16 oz) of LightLife® Original Tempeh, cut into 1⁄2″ cubes; Drizzle of Olive Oil; Dash of Garlic Powder; Salt; 2⁄3 cup Dry Quinoa or 2 cups cooked; 1⁄3 cup Smooth Peanut Butter (or almond or cashew butter, or SunButter for nut-free); 1 tsp Ground Cumin; 1⁄4 cup Tamari or Soy Sauce (preferably low-sodium); 1 tbsp + 1 tsp Maple Syrup; 1 tbsp + 1 tsp Rice Vinegar; 2 tsp Toasted Sesame Oil; 2 tsp Ginger, grated; 1 Lime, juiced; 2 Medium–Large Carrots, Ribboned using a vegetable peeler (or grated on the largest holes of a box grater); 1 cup Frozen Shelled Edamame, thawed (or 1 cup sliced sugar snap peas, or snow peas); 1 cup Green Onions, thinly sliced (green and light green parts); 1⁄2 cup Chopped Cilantro or Parsley; 1⁄2 cup Chopped Peanuts

lightlife.com

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Ingredients

2 packages (16 oz) of LightLife® Original Tempeh, cut into 1⁄2″ cubes
Drizzle of Olive Oil
Dash of Garlic Powder
Salt
2⁄3 cup Dry Quinoa or 2 cups cooked
1⁄3 cup Smooth Peanut Butter (or almond or cashew butter, or SunButter for nut-free)
1 tsp Ground Cumin
1⁄4 cup Tamari or Soy Sauce (preferably low-sodium)
1 tbsp + 1 tsp Maple Syrup
1 tbsp + 1 tsp Rice Vinegar
2 tsp Toasted Sesame Oil
2 tsp Ginger, grated
1 Lime, juiced
2 Medium–Large Carrots, Ribboned using a vegetable peeler (or grated on the largest holes of a box grater)
1 cup Frozen Shelled Edamame, thawed (or 1 cup sliced sugar snap peas, or snow peas)
1 cup Green Onions, thinly sliced (green and light green parts)
1⁄2 cup Chopped Cilantro or Parsley
1⁄2 cup Chopped Peanuts