Peas, Carrots, and Tempeh with Miso-Almond Sauce

• 1 cup quinoa
• 3 Tbs. almond butter
• 2 Tbs. lemon or lime juice
• 1 Tbs. yellow miso
• 1 Tbs. grated fresh ginger
• 1 clove garlic, minced (1 tsp.)
• 1 Tbs. peanut or canola oil
• 1 8-oz. pkg. plain tempeh, cubed
• 4 carrots, halved and sliced into half-moons (1 3/4 cups)
• 1 lb. sugar snap peas (2 1/2 cups)

1. Bring 2 cups water to a boil.
2. Add quinoa, cover, and reduce heat to medium-low.
3. Simmer 20 minutes, or until all water is absorbed.
4. Remove from heat, and let stand 5 minutes.
5. Whisk together almond butter, lemon juice, miso, ginger, and garlic.
6. Whisk in 1/3 cup water.
7. Set aside.
8. Heat wok over high heat, until water droplets evaporate within 1 second.
9. Add oil, and swirl to coat wok.
10. Add tempeh, and stir-fry 2 minutes.
11. Add carrots, and stir-fry 2 minutes.
12. Add sugar snap peas, and stir-fry 1 minute.
13. Remove from heat.
14. Fluff quinoa with fork, top with vegetables, and drizzle with miso-almond mixture.

quinoa, almond butter, lemon, yellow miso, ginger, clove garlic, peanut, carrots, sugar snap peas

Taken from www.vegetariantimes.com/recipe/peas-carrots-and-tempeh-with-miso-almond-sauce/ (may not work)