Sesame-Honey Tempeh & Quinoa Bowl

Ingredients:

• 1 1/2 cups water
• 3/4 cup quinoa, thoroughly rinsed

Carrot Slaw:

• 2 cups grated carrots (about 3 large)
• 2 TBS rice vinegar
• 1 TBS sesame oil
• 1 TBS low sodium soy sauce
• 2 TBS sesame seeds, toasted

Tempeh:

• 1 TBS peanut oil
• 1 8-oz package tempeh cut into small pieces
• 1 TBS honey
• 4 1/2 TBS low sodium soy sauce
• 2 TBS sesame oil
• 3 TBS water
• 1 1/2 tsp cornstarch

Prepare quinoa: Bring water to a boil in small saucepan; add quinoa and return to a boil. Reduce to a simmer, cover and cook until water is absorbed, about 15 minutes. Uncover and let stand.

Prepare carrot slaw by combining carrots with vinegar, sesame oil, soy sauce and sesame seeds. Set aside or refrigerate for later use.

Combine honey, soy sauce, sesame oil, water and cornstarch in small bowl; set aside. Heat 1 TBS peanut oil in a large nonstick skillet over medium high heat. Add tempeh and cook stirring frequently until just golden brown, about 10 minutes. Add sauce to pan and cook, stirring, until the sauce has thickened and coats the tempeh.

Divide quinoa among 4 individual bowls and top with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. 4 servings