Peas, Carrots, and Tempeh with Miso-Almond Sauce

Peas, Carrots, and Tempeh with Miso-Almond Sauce

Serves 4 | 30 minutes or fewer The sauce here is the sort of fusion you might expect if a Southeast Asian peanut sauce met a Middle Eastern tahini in japan.

1 cup quinoa
3 Tbs. almond butter
2 Tbs. lemon or limejuice
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 1/2  cups)
1 Ib. sugar snap peas (2 1/2 cups)

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

PER 2-CUP SERVING 448 cal; 24 g prot; 17 g total
fat {2 g sat fat); 52 g carb; 0 mg chol; 256 mg
sod; 13 g hber; 9 g sugars