Sesame-Honey Tempeh & Quinoa

Tempeh combines with honey-sesame sauce and shredded carrots in this satisfying vegetarian meal.

Ready in 30 minutes



Quinoa & Carrot Slaw

1½ cups water

¾ cup quinoa, rinsed

2 cups grated carrots (about 3 large)

2 tablespoons rice vinegar

2 tablespoons sesame seeds, toasted

1 tablespoon sesame oil

1 tablespoon reduced-sodium soy sauce


Sesame-Honey Tempeh

2 tablespoons sesame oil

2 8-ounce packages tempeh, crumbled into bite-size pieces

3 tablespoons honey

3 tablespoons reduced-sodium soy sauce

2 tablespoons water

1 teaspoon cornstarch

2 scallions, sliced



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, 10-14 minutes. Uncover and let stand.

To prepare carrot slaw: Combine carrots, rice vinegar, sesame seeds, 1 tablespoon oil and 1 tablespoon soy sauce in a medium bowl. Set aside.

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. 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.

Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2-4 minutes.