4 servings
Source: http://www.eatingwell.com/recipes/sesame_honey_tempeh_quinoa.html
Cook quinoa.
To prepare carrot slaw: combine carrots, rice vinegar, sesame seeds, 1 tbsp, oil and 1 tbsp. soy sauce in a medium bowl. Set aside.
To prepare tempeh:
Heat 2 tbsp. oil in a large nonstick skillet over medium heat.
Add tempeh and cook, stirring frequently, until beginning to brown, about 7 to 9 minutes.
Combine honey, 3 tbsp. soy sauce, 2 tbsp. water and cornstarch in a small bowl.
Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture.
Sprinkle with scallions.
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