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Sesame, Honey, Quinoa & Tempeh Bowl is vegan and Chinese cuisine. This is a good source of potassium, calcium, fiber and it has very low cholesterol. This recipe is highly recommended for heart patients.
¾ cup quinoa, rinsed
1½ cups water
2 cups grated carrots
2 tbsp rice vinegar
2 tbsp sesame seeds, toasted
1 tbsp sesame oil
1 tbsp reduced-sodium soy sauce
2 tbsp sesame oil
2 8 oz packages tempeh, crumbled
3 tbsp honey
3 tbsp reduced-sodium soy sauce
2 tbsp water
1 tsp cornstarch
2 scallions, sliced
1. To prepare quinoa: Bring 1½ 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. Divide the quinoa among 4 bowls and top each with ½ cup carrot slaw and ¾ cup tempeh mixture. Sprinkle with scallions.
Serves 4
Calories 540kcal, Fat 28g, Carbs 52g, Protein 28g.