Orange Ginger Tempeh and Brown Rice Salad with Orange Balsamic Vinaigrette (vegan, gluten free if gluten-free tempeh is used)

Directions

1. 1
   Orange Ginger Tempeh and Brown Rice Salad - To a large non-stick skillet, add 1 tablespoon olive oil, add the tempeh and sear it over medium-high heat, flipping as needed. Searing will take about 2 minutes.
2. 2
   Add tempeh to a large mixing bowl and set aside. To the skillet (you don’t have to wash it), add 1 tablespoon olive oil and over medium-high heat warm the rice, stirring as needed. Warming will take about 2 minutes.
3. 3
   Add the rice to the mixing bowl with the tempeh and set aside. To the skillet (you don’t have to wash it), add 2 tablespoons olive oil, add the vegetables, and sprinkle with ginger, cumin, salt and pepper, optional seasonings. Stir to evenly coat the vegetables. Cook over medium to medium high, stirring occasionally, for about 5 minutes, or until softened but not mushy.
4. 4
   Add the cooked vegetables to the mixing bowl with the rice and tempeh. Slice half the orange into bite-sized pieces and add to the mixing bowl. Orange Balsamic Vinaigrette - Over a small bowl, squeeze the juice from the orange halve.
5. 5
   Add the remaining dressing ingredients and whisk to combine. ( I prefer more robustly seasoned food and if you don’t, scale back to 1/2 teaspoon each ginger and cumin. Alternately, add other or additional seasonings, to taste.)
6. 6
   Pour dressing over the contents in the mixing bowl, tossing gently to combine.
7. 7
   Serve immediately.