Sesame-Honey Tempeh & Quinoa

Oh my.


Do we have a winner!


Tonight’s dinner is courtesy of my most favorite magazine ever: Eating Well.

Sesame-Honey Tempeh & Quinoa Bowl

Quinoa & Carrot Slaw
  • 1 1/2 cups water
  • 3/4 cup quinoa, rinsed
  • 2 cups grated carrots (about 3 large)
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame seeds, toasted (see Tip)
  • 1 tablespoon sesame peanut oil
  • 1 tablespoon reduced-sodium soy sauce
Sesame-Honey Tempeh
  • 2 tablespoons sesame peanut oil
  • 2 8-ounce packages tempeh (see Note), crumbled into bite-size pieces
  • 3 tablespoons honey
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 2 scallions, sliced A couple sprigs of Cilantro for color!
  1. 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.
  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.
  5. Divide the quinoa among 4 bowls and top each with 1/2 cup carrot slaw and 3/4 cup tempeh mixture. Sprinkle with scallions.

This was a ridiculously easy meal to prepare. Step by step, the timing was perfect and it took 25 minutes from start to finish.


It’s a simple dish, but has complex flavors and is multi-textured. The bite of the carrot slaw was tamed by the honey in the tempeh and the quinoa just seemed to balance it all out. But the sesame seeds were the key. The subtle crunch pulled it all together.


Confession: I love rice vinegar. Another confession: When I was in college, I used to cook white rice, drench it in rice vinegar, and eat the whole pot. I was lucky if it made it into a bowl first.


Please make this recipe. You will not be disappointed.


One Response

  1. I wish I had seen this recipe last week when I was totally lost on what to do with tempeh! My creation didn’t turn out so well, so I’m definitely following your lead next time!

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