Sesame Honey Tempeh Quinoa Bowl

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

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.



Serving Size: 3 servings.

Number of Servings: 3

Recipe submitted by SparkPeople user LIVING4TODAY.