Instructions:
1. Preheat the oven to 425°F.
2. To cook the tempeh, transfer the cubes to a large rimmed non-stick baking sheet. Toss with olive oil, garlic powder, and salt. Add more spices to the tempeh as desired, such as paprika, smoked paprika,chipotle powder, chili powder, and onion powder. Bake the tempeh for about 15 minutes, or until golden brown.
3. Cook the quinoa according to the directions on the package. Fluff with a fork and set aside to cool.
4. Make the dressing: Transfer the peanut butter, tamari, maple syrup, rice vinegar, toasted sesame oil, ginger, and lime juice to a medium jar or bowl. Whisk well until fully incorporated.
5. Combine the tempeh and quinoa with the rest of the salad ingredients and dressing in a large bowl, and mix well.
