If you are looking for a dish that looks good, taste good and that can be prepared in 30 minutes, then CONTINUE TO READ THIS POST.
In all honesty, Monday was one of those days where I just didn’t feel like cooking (GASP). I just wanted to quickly make something rather than ordering Dominos (which I knew I was going to regret eventually If I ate the whole pizza to myself) .Nevertheless, I remembered that I bought tempeh specifically for this recipe and thought to myself. “Well, why not give it a try” and thank goodness I did.
Personally, I think the way how food is presented can be an important indicator in regards to how food is perceived and accepted, especially in children. However, there are some foods no matter how you present mashed up lentils patties would look hideous, but would still taste great nonetheless.
This recipe was adapted from the website Eating Well. In this recipe, I tried adding zucchini and red capsicum which turned out great as it appealing colours to the dish.
The texture of tempeh is similar to meat, so this dish could be a great alternative if you are looking for a vegetarian meal. While my brother does not like tofu or soybeans at ALL!! he thought the tempeh was pork before eating and finished the salad with no complaints!!!! (even though he knew it was tempeh).
One of the best parts of making this salad was plating it up.
First the quinoa
Then the carrots and zucchini
The honey sesame tempeh
Spring Onions (scallion)
Last but not least, red Capsicum and Chilli. It looked too good to be mixed. However, another great part of this salad was mixing all of the flavours together. 🙂 Something tells me that this will be definitely be made again this week :).
Makes: 4 servings, 1/2 cup each quinoa and slaw & 3/4 cup tempeh
Total Time: 30 minutes
QUINOA , ZUCCHINI CARROT SLAW
- 1 1/2 cups water
- 3/4 cup quinoa, rinsed
- 2 large grated carrots julienne (cut into thin strips)
- 2 tablespoons rice vinegar
- I red capsicum diced
- 1 Zucchini grated or julienne (cut into thin strips)
- 2 tablespoons sesame seeds, toasted (see Tip)
- 1 tablespoon sesame oil
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons sesame 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 (spring onion), sliced
- 1 Red Chilli (optional)
- Chilli powder (optional)
- 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 and zucchini slaw and 3/4 cup tempeh mixture. Sprinkle with scallions and chilli.
TIPS & NOTES
- Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and in Asian groceries.