Garlic Quinoa Fried Rice with Tempeh and Pickled Red Cabbage
Well, that was a mouthful (no pun intended). I like Quinoa because it’s versatile and I love cooking with garlic. Quinoa is one of the world’s most popular health foods. It’s gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. It packs a punch; right? It also pairs well with Tempeh which we will use in this recipe.
What is Tempeh? I thought you might ask that question. Tempeh is an Indonesian dish made by the controlled fermentation of cooked soybeans with a Rhizopus mold. It has a nutty mushroom flavor. And the soy and high protein content that tempeh offers are also a preferred food for the vegetarian and vegan eater. There are many recipes that are made with Tempeh.
I’m still watching my carbs, doing what I call the “dirty keto” eating plan. It’s really not that difficult to follow if you keep a count of your carbs, protein and other nutrients. I’m actually quite full most of the time and I don’t really crave sweets. However, on that rare occasion when I want a little something, something sweet I munch on raw dark chocolate. It satisfies that craving nicely.
This dish serves three easily. We are talking about 25 minutes of total prep to table time. Calories are 670, 24 grams of fat, 78 grams of carbohydrates and 32 grams of protein. You will need a large skillet and small saucepan to cook the Quinoa.
- 3/4 cup quinoa
- 6 ounces of cremini mushrooms
- 1 package of Tempeh
- 4 ounces of red cabbage
- 2 tablespoons of white vinegar
- 6 cloves of garlic!
- 2 scallions
- 1 teaspoon of tamari
- 1/2 cup of green peas
- 2 tablespoons of tamari
First, cook the quinoa in 1 1/4 cups of water and add a pinch of salt. Bring it to a boil and reduce heat and cover until the grains are tender and all the water has been absorbed.
Using your hands, crumble the Tempeh and slice the mushrooms. In a large skillet with two tablespoons of vegetable oil (more if required), add the crumbled Tempeh and mushrooms, tossing until crunchy. (About 5 to 7 minutes). Season with salt and pepper.
Add the shredded red cabbage to a medium sized bowl and sprinkle with salt. Massage the cabbage with the salt for about 30 seconds. Add the white vinegar and toss to evenly to coat the cabbage. Place in refrigerator and chill.
Peel and mince the garlic and slice the scallions. Once the Tempeh is slightly browned, add the cooked Quinoa, minced garlic and half of the sliced scallion, tamari and green peas. Toss to combine and cook until heated through. (About 2 to 3 minutes)
Get out a nice pretty plate and dish up three servings, top with the shredded red pickled cabbage and scallions and by all means, enjoy!
Until my next recipe, signing off…