Thai Tempeh + Quinoa Salad + Peanut Sauce

Protein-packed + full of nutrients

Ingredients

Salad

• 1 head romaine lettuce, thinly sliced

• 2 cups cooked quinoa

• 2 heaping cup shredded  cabbage

• 2 cups grated carrots

• 1 1/2 cup cooked organic edamame

• 3/4 cup dry roasted peanuts (roast these in 350º for 15 min)

• 2 green onions, thinly sliced

• Sesame seeds, for garnish

• Salt + pepper

• Lime wedges for serving

Tempeh

• 2 Tbs toasted sesame oil

• 1 8-ounce package organic tempeh, cut into 1/2” blocks

• juice of 1 orange

Peanut Dressing

• 4 Tbs peanut butter

• ¼ cup soy sauce

• 2 Tbs fresh lime juice

• 2 Tbs maple syrup

• 1 heaping Tbs of miso

• 3 cloves of garlic

• 1 1/2 tsps fresh, peeled ginger

• 2 tsps Thai Kitchen Red Curry Paste

• Water - add if the consistency is too thick

Instructions

Peanut dressing

• Blend all of the ingredients until very smooth. Set aside until ready to use

Tempeh

• Heat sesame oil in pan and add the the tempeh and orange juice.

• Cook, stirring every so often, until the tempeh is golden brown

Salad assembly

• Layer a large dish with lettuce, cabbage, carrots, quinoa, and edamame

• Top with tempeh, green onions, peanuts and sesame seeds

• Drizzle with peanut dressing (provide more for each person to add)

Notes

• Serves 4 as a main; 6 as a side

• Optional extras - broccoli florets (soaked in boiling water for 10 min); spinach, kale or bok choi shredded

Adapted from and thanks to Pickles & Honey