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20 minute dinner recipes

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Sesame-Honey Tempeh & Quinoa Bowl for Two


From EatingWell:  September/October 2010

Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal for two. Serve with sesame breadsticks.

2 servings, 1/2 cup quinoa and slaw & 3/4 cup tempeh each | Active Time: 30 minutes | Total Time: 30 minutes


Quinoa & Carrot Slaw

Sesame-Honey Tempeh


  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.


Per serving : 536 Calories; 27 g Fat; 5 g Sat; 9 g Mono; 0 mg Cholesterol; 53 g Carbohydrates; 28 g Protein; 5 g Fiber; 588 mg Sodium; 899 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 1 vegetables, 1 other carbohydrate, 3 medium-fat meat, 2 fat

Tips & Notes