Categories: dinner

Ingredients

• 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 (see Tip)
• 1 tablespoon sesame oil
• 1 tablespoon reduced-sodium soy sauce
• 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

Directions

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.

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