Directions:
- To prepare quinoa: Bring 1 1/2 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.
- 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.
- 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 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.15 Kcal (1453 kJ) | ||
| Calories from fat | 143.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.92g | 24% | |
|---|---|---|---|
| Sodium | 1050.76mg | 44% | |
| Potassium | 501.99mg | 11% | |
| Total Carbs | 43.41g | 14% | |
| Sugars | 16.18g | 65% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 10.65g | 21% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 3.1mg | 17% | |
| Calcium | 112.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 132.83 Kcal (556 kJ) | ||
| Calories from fat | 54.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 24% | |
|---|---|---|---|
| Sodium | 402.06mg | 44% | |
| Potassium | 192.08mg | 11% | |
| Total Carbs | 16.61g | 14% | |
| Sugars | 6.19g | 65% | |
| Dietary Fiber | 1.85g | 19% | |
| Protein | 4.07g | 21% | |
| Vitamin C | 1.9mg | 8% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 1.2mg | 17% | |
| Calcium | 43mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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