Quinoa, Pumpkin and Kale Salad with Tempeh

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

½ butternut squash or pumpkin of any kind

200 g tempeh

½ cup of quinoa

3 to 4 cup of tightly packed kale

1 purple onion

2 tbsp of black sesame seeds

3 mandarine, juice

1 lime, juice

2 tbsp maple syrup

1 tbsp tahini

1 tsp mustard

1 tsp garlic powder

1 tsp red pepper flakes

salt, pepper

Directions at greenevi.com

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