Sesame-Honey Tempeh and Quinoa Bowl

• YIELD

  4 servings

Source: http://www.eatingwell.com/recipes/sesame_honey_tempeh_quinoa.html

INGREDIENTS

• 1 1/2 cups water
• 3/4 cup quinoa
• 2 cups grated carrots
• 2 tbsp. rice vinegar
• 2 tbsp. sesame seeds, toasted
• 1 tbsp. sesame oil
• 1 tbsp. reduced-sodium soy sauce,
• 3 tbsp. reduced-sodium soy sauce, divided
• Sesame-honey tempeh
• 2 tbsp. sesame oil
• Two 8 oz. pkgs. tempeh, bite-size pieces
• 3 tbsp. honey
• 2 tbsp. water
• 1 tsp. cornstarch
• 2 scallions, sliced

DIRECTIONS

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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