Sweet Sesame Tempeh

Thinly slice the sugar snap peas and scallion on the diagonal. Make a small tear in the top of the quinoa bag and microwave for 1 minute

In a small bowl, combine sugar, tamari, sesame oil, and 2 tbsp water. Mix the sweet sesame sauce well.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, crumble the tempeh into the skillet. Cook, tossing occasionally, until the tempeh is browned in places, about 5 to 7 minutes. Add the sweet sesame sauce and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.

In a large bowl, combine the sliced sugar snap peas, sliced scallion, cooked quinoa, and shredded red cabbage. Toss to combine. Add the spicy peanut sauce and toss again until everything is lightly coated. Taste and season with salt and pepper.

Divide the crunchy quinoa salad between bowls. Top with sweet sesame tempeh and sprinkle with peanuts. Dig in!