Sesame, Honey, Quinoa & Tempeh Bowl

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.

Ingredients

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

Method

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

Nutritional Info

Calories 540kcal, Fat 28g, Carbs 52g, Protein 28g.