SESAME-HONEY TEMPEH & QUINOA BOWL
Makes: 4 servings, 1/2 cup each quinoa and slaw & 3/4 cup tempeh
Active Time: 30 minutes
Total Time: 30 minutes
INGREDIENTS
QUINOA & CARROT SLAW
- 1 1/2 cups water
- 3/4 cup quinoa, rinsed
- 2 cups grated carrots (about 3 large)
- 2 tablespoons rice vinegar
- 2 tablespoons sesame seeds, toasted
- 1 tablespoon sesame oil
- 1 tablespoon reduced-sodium soy sauce
SESAME-HONEY TEMPEH
- 2 tablespoons sesame oil
- 2 8-ounce packages tempeh (see Note), crumbled into bite-size pieces
- 3 tablespoons honey
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons water
- 1 teaspoon cornstarch
- 2 scallions, sliced
PREPARATION
- 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.
- 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.
- 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.
- 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.
Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.
http://www.eatingwell.com/recipes/sesame_honey_tempeh_quinoa.html
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