- 20 min
Allergens: Sesame, Peanut, Soy
Cook the quinoa
Bring 1 1/2 c. (double for 4 ppl) of salted water and quinoa to a boil in a pot over high heat. Cover and simmer for 15 minutes or until all water has been absorbed.
Remove from heat and let it rest
Prepare the ingredients
Thinly slice the green onion. Chop cilantro. Chop the snap peas. Juice half the lime and cut the other half into wedges. Cut the tempeh in triangles.
Make the peanut sauce
Whisk peanut butter and soy sauce until smooth.
Add honey, rice vinegar, ½ of the sesame oil and ½ of the lime juice and whisk until smooth.
Cook the tempeh
In a pan over high heat, boil ½ cup of water (double for 4ppl.) Add tempeh and let it boil in the water, flipping once, until all the water has evaporated. Reduce heat to medium, heat 1 tbsp of olive oil (double for 4 ppl.) brush tempeh with remaining sesame oil and lime juice and fry the tempeh about 5 minutes, flipping occasionally.
Prepare the salad
In a large bowl, toss the quinoa, cabbage, snap peas, edamame, cilantro and green onion.
Pour in the sauce and toss to coat. Season with salt and pepper to taste.
Garnish and serve Serve quinoa salad garnished with tempeh and peanuts and remaining lime wedges.