• Cook the quinoa in a rice cooker with 1 cup of water. Once cooked, set aside to cool.
• While the quinoa is cooking, prepare the tempeh by cooking it in an air fryer for 15-20 minutes, or until it's crispy and golden brown.
• In a small bowl, whisk together the tahini, balsamic vinegar, and sriracha (if using) until smooth. Store the dressing in one container or divide into 3 individual containers to be added to the salads later or right before serving.

Instructions if making for salad meal prep

• If making this recipe for salad meal prep, divide the salad mixture into 3 equal portions and store each portion in a separate container. Add a paper towel to each container to help keep the veggies fresher longer.
• Divide the cooked quinoa equally among the containers and let it cool before sealing and storing in the fridge.
• Let the cooked tempeh cool before storing in a separate container to ensure it stays crunchy.
• When ready to eat, add the cooked tempeh and dressing to the individual salad containers and give it a good toss. Serve with lime wedges on the side.
• This salad can be stored in the fridge for up to 3 days. Enjoy your delicious and healthy spicy tempeh and quinoa salad!

Instructions if making one large family salad:

• If making this as one large family salad, In a large bowl, combine the chopped lettuce, baby spinach, cherry tomatoes, and chopped cucumbers. Add the cooked quinoa and toss to combine.
• Add the cooked tempeh to the large salad bowl
• Drizzle the salad dressing and give it a good toss. Serve with lime wedges on the side.