Sesame-honey Tempeh & Quinoa Bowl

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups water
• 3/4 cup quinoa
• 2 cups grated carrots
• 2 tablespoons rice vinegar
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 1 tablespoon reduced sodium soy sauce
• 2 tablespoons sesame oil
• 2 ounces tempeh
• 3 tablespoons honey
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 teaspoon cornstarch
• 2 scallions

Recipe

• 1 to prepare quinoa: bring 1 1/2 cups water to a boil in a small saucepan. add quinoa and return to a boil. reduce to a low simmer, cover and cook until the water is absorbed, 10 to 14 minutes. uncover and let stand.
• 2 to prepare carrot slaw: meanwhile, combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. set aside.
• 3 to prepare tempeh: heat 2 tablespoons oil in a large nonstick skillet over medium heat. add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
• 4 combine honey, 3 tablespoons soy sauce, 2 tablespoons 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.
• 5 divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. sprinkle with scallions.