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Sesame-Honey Tempeh & Quinoa Bowl

 
Cook time
Total time
 
Serves: 4
Ingredients
  • Quinoa & Carrot Slaw
  • 1½ cups water
  • ¾ cup quinoa, rinsed
  • 2 cups grated carrots (about 3 large)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame seeds, toasted (see Tip)
  • 1 tablespoon sesame oil
  • 1 tablespoon reduced-sodium soy sauce
  • Sesame-Honey Tempeh
  • 2 tablespoons sesame oil
  • 2 8-ounce packages tempeh, crumbled into bite-size pieces
  • 3 tablespoons honey
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 2 scallions, sliced
Instructions
  1. To prepare quinoa: Bring 1½ cups water to a boil in a small saucepan.
  2. Add quinoa and return to a boil.
  3. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes.
  4. Uncover and let stand.
  5. To prepare carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl.
  6. Set aside.
  7. To prepare tempeh: Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
  8. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
  9. Combine honey, 3 tablespoons soy sauce, 2 tablespoons water and cornstarch in a small bowl.
  10. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
  11. Divide the quinoa among 4 bowls and top each with ½ cup carrot slaw and ¾ cup tempeh mixture.
  12. Sprinkle with scallions.
Nutrition Information
Serving size: 1 Calories: 536 Fat: 27 Carbohydrates: 53 Sodium: 588 Fiber: 5 Protein: 28
 

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