Sesame-Honey Tempeh (or Tofu) and Quinoa Bowl

Quinoa & Carrot Slaw
1.5 cups water
3/4 cup quinoa, rinsed
2 cups grated carrots
2 Tbsp rice vinegar
2 Tbsp toasted sesame seeds
1 Tbsp sesame oil
1 Tbsp soy sauce
Sesame-Honey Tempeh (or Tofu)
2 Tbsp sesame oil
14-16 oz tempeh (or tofu), crumbled
3 Tbsp honey
3 Tbsp soy sauce
2 Tbsp water
1 tsp cornstarch
2 scallions, sliced

1. To prepare quinoa: Bring 1.5 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, 10-14 minutes. Uncover and let stand.
2. To prepare the carrot slaw: Meanwhile, combine carrots, rice vinegar, sesame seeds, 1 Tbsp oil and 1 Tbsp soy sauce in a medium bowl. Set aside.
3. To prepare tempeh: HEat 2 Tbsp oil in a large nonstick skillet over medium heat. Add and cook, stirring frequently, until begining to brown, 7-9 minutes.
4. 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.
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.

Serving Size: Makes 4 servings (1/2 cup quinoa & slaw, 3/4 cup tempeh)

Number of Servings: 4

Recipe submitted by SparkPeople user SPARTANBABE.