One 8 ounce package tempeh
3 tablespoons liquid amino’s
1 tablespoon rice vinegar
2 teaspoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 teaspoon chopped garlic
Half a teaspoon powdered chipotle powder
Juice of one lemon
Pinch of Himalayan sea salt
Blanched almond slivers
Cut tempeh into squares .Marinate the tempeh in the refrigerator for an hour with both sides coated.
Remove and place on a baking sheet in the oven at 375 for 30 minutes turning once as to caramelize both sides.
Toss together arugula, cooked quinoa, almonds, salt, lemon juice into a salad and serve alongside the tempeh.