For the Quinoa & Carrot Slaw:

1 1/2 cups water
3/4 cup quinoa, rinsed
2 cups grated carrots (about 3 large)
2 tbsp brown rice vinegar
2 tbsp sesame seeds, toasted
1 tbsp sesame oil
1 tbsp of tamari soy sauce

FOR the Sesame-Honey Tempeh:

2 tbsp sesame oil
2 8-oz packages of tempeh, crumbled into bite-sized pieces
3 tbsp honey
3 tbsp tamari soy sauce
2 tbsp cornstarch (I used kuzu root starch found in the Asian foods section of most health food stores)
2 scallions, sliced