Tempeh and Strawberry Rice Salad Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 240 g tempeh cut into cubes (I really like tempeh quinoa and sesame*)
• 30 ml (2 tbsp) tamari sauce
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) maple syrup
• 1 to 2 garlic cloves, pressed
• 2.5 ml (1/2 tsp) fresh ginger, grated
• 500 g (3 1/2 cups) brown basmati rice, cooked
• 150 g (1 1/2 cups) snow peas blanched, cooled and halved
• 1 zucchini, cut into small pieces (about 200 g)
• 160 g (1 cup) Ataulfo mango, cut into small pieces (about 1 large mango)
• 210 g (1 1/2 cups) strawberries, cut into small pieces
• 20 g (1/3 cup) fresh cilantro, chopped
• 50 g (1/4 cup) light olive oil
• 15 ml (1 tbsp) balsamic vinegar
• 7.5 ml (1 1/2 tsps) fresh ginger, grated
• 5 ml (1 tsp) garlic flower
• 2.5 ml (1/2 tsp) salt