Peanut Kale Crunch Salad
Ingredients
Peanut dressing
- 1/2 cup peanut butter
- 1/4 cup seasoned rice vinegar
- 1/4 cup water
- 3 tablespoons maple syrup
- 1 tablespoon sriracha
- 1 teaspoon minced ginger
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
Marinated tempeh
- 1/4 cup water
- 2 tablespoons tamari
- 2 tablespoons maple syrup
- 1 tablespoon sriracha
- 2 tablespoons vegetable oil
- 1 (8 oz) package tempeh, cut into cubes
Salad components
- 1 bunch kale, chopped finely (about 4 cups)
- 2 cups cooked quinoa
Preparation
Combine all peanut dressing ingredients in a blender until smooth.
Whisk together the water, tamari, maple syrup, and sriracha in a small bowl.
In a large pan, heat the vegetable oil over medium-high heat.
When the oil is hot, add the tempeh and cook for about 5-6 minutes until golden.
Add the marinade and stir to coat.
Reduce heat to medium-low and simmer for 5-10 minutes until the sauce thickens.
Assemble in a large bowl by tossing the kale and quinoa with enough peanut dressing to coat, and add the tempeh on top.
