Serve with sesame breadsticks.
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 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.
Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture.
Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and many large supermarkets.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
