The holiday has thrown me off schedule a tad. Though I have not as yet come down with any of the illnesses running rampant right noe (knock on wood) I am feeling a wee bit tired and lethargic. So, I’m falling back on a recipe that we kep returning too in our kitchen and that we will actually be dining on tonight. Though sadly the above is the only photo I was able to located of it (although I swear I took pics with the dSLR at some point, perhaps I never processed and uploaded them to Flickr? If I find them I’ll update this post with the good photos).
This is an Asian-inspired vegetarian one bowl meal that is packed with good for you whole foods like quinoa and tempeh that I first came across from Eating Well. We spiced up the honey-sweetened sauce with some pepper and ginger to give it a bit of kick and increase the healthful properties. We also decided the quick sesame carrot slaw wasn’t quite enough vegetable so we add a red bell pepper and a small yellow onion with the tempeh and doubled the sauce to acccount for the extra bulk. You could add pretty much any vegetable that is available - eggplant, zucchini, summer squash, bok choy etc.
Spicy Honey Sesame Ginger Tempeh Over Quinoa
Serves 2, but easily doubled
adapted from Eating Well
Ingredients For Carrot Slaw
- 1 cup grated carrots (1-2 large)
- 1 tablespoon seasame seeds, toasted
- 1 tablespoon rice vinegar
- 1-1/2 tablespoons sesame oil
- 1-1/2 tablespoons reduced sodium soy sauce or tamari
Ingredients for Quinoa and Tempeh
- 3/4 cup water
- 6 tablespoons quinoa, well rinsed and lightly toasted in a dry skillet
- 1 tablespoon sesame oil
- 1 8-oz package of tempeh, crumbled
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 1 tablespoon serrano pepper, seeds removed to taste, minced
- 3 tablespoons reduced sodium soy sauce or tamari
- 2 tablespoons honey
- 1 teaspoon corn starch
- 2-1/2 tablespoons water
- 2 scallions, chopped
- Combine all ingredients for carrot slaw and set aside.
- Rinse quinoa well, then toast lightly in a dry sauce pan. Add water, bring to a boil. Cover, reduce heat and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit uncovered.
- Make sauce by combining garlic, serrano, ginger, soy sauce and honey. In another small bowl whisk corn starch into water. Add water and cornstarch mixture to the garlic mixture and stir to combine. Set aside.
- Heat a skillet with the 1 tablespoon sesame oil over medium heat. Add onions and cook until they just begin to soften slightly, 1-2 minutes. Add red pepper and continue to sautee another 1-2 minutes. Add crumbled tempeh and cook until heated through and starting to brown 7-9 minutes.
- Add sauce to skillet and cook until sauce thickens and coats the tempeh and vegetables.
- Divide quinoa and carrot slaw between two bowls. Top each with 1/2 of the tempeh mixture to serve and sprinkle with scallions.
Nutritional values will vary depending upon your tempeh so if you are tracking it is probably best if you calculate your own nutrition numbers. It is a high fiber and high protein meal regardless that helps keep your blood sugar levels from spiking and keeps you feeling full longer. It really comes together quite quickly - especially if you work in a team, making it a great weeknight choice. I’d be willing to bet that with both DH and I working on it we have it ready to go in less time than it takes for delivery to ring our doorbell.