Asian Crunch Salad With Tempeh - LightLife®

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