From My Bowl

1 First, add the Quinoa and 1 1/3 cups of Water to a medium pot and cook according to package instructions.
2 In the meantime, add all of the ingredients for the Tempeh Marinade into a bowl and mix well. Chop your Tempeh into 1/3 - 1/2" slices, and prep your vegetables. 
3 Add the Tempeh slices to a large skillet over medium-high heat. Pour the Marinade into the skillet, and cook the Tempeh until all of the Marinade has evaporated and/or been absorbed by the Tempeh, flipping the slices occasionally to ensure they are evenly coated in the sauce. This should take about 10 minutes in total. 
4 To assemble the Salad, place the chopped Kale into a large bowl, then add the Tahini and Lemon Juice on top of it. Use your hands to massage the Dressing into the Kale for 1-2 minutes, then add Salt to taste. Add in the cooked Quinoa, Chopped Vegetables, and Fresh Dill to the bowl and mix well. Divide evenly into two bowls, and top with the cooked Maple Mustard Tempeh.