Sesame-Honey Tempeh & Quinoa Bowl

I love this recipe.  It's really tasty, really healthy, and really easy to make.

There are two versions of this recipe - one for 4 people, and another for 2 people.  I've listed the recipe for two people below, but the link for the other recipe is at the bottom.

I usually make a little more quinoa than the recipe calls for so I can use even measurements (1 cup water / 1/2 cup quinoa).  And I also make double the sauce for the tempeh (3 tbsp honey / 3 tbsp soy / 2 tbsp water / 1 tsp cornstarch) and the carrot slaw (2 tbsp rice vinegar / 1 tbsp sesame oil / 1 tbsp soy), but that's just because I like lots of sauce. :)

Sesame-Honey Tempeh & Quinoa Bowl for Two People

INGREDIENTS

QUINOA & CARROT SLAW

• 3/4 cup water
• 6 tablespoons quinoa, rinsed
• 1 cup grated carrots (1-2 large)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds, toasted (see Tip)
• 1 1/2 teaspoons sesame oil
• 1 1/2 teaspoons reduced-sodium soy sauce

SESAME-HONEY TEMPEH

• 1 tablespoon sesame oil
• 1 8-ounce package tempeh (see Note), crumbled into bite-size pieces
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 tablespoon water
• 1/2 teaspoon cornstarch
• 1 scallion, sliced

PREPARATION

1. To prepare quinoa: Bring 3/4 cup 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 12 minutes. Uncover and let stand.
2. To prepare carrot slaw: Meanwhile, combine carrot, rice vinegar, sesame seeds, 1 1/2 teaspoons oil and 1 1/2 teaspoons soy sauce in a medium bowl. Set aside.
3. To prepare tempeh: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
4. Combine honey, 1 1/2 tablespoons soy sauce, 1 tablespoon 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 between 2 bowls and top each with half the slaw and half the tempeh mixture. Sprinkle with scallions.

TIPS & NOTES

• Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and many large supermarkets.

Original link:

http://www.eatingwell.com/recipes/sesame_honey_tempeh_quinoa.html

For two:

http://www.eatingwell.com/recipes/sesame_honey_tempeh_quinoa_for_2.html