Garlic Quinoa Fried Rice
with Crunchy Tempeh and Pickled Cabbage
- ¾ cup quinoa
- 6 oz cremini mushrooms
- 1 package tempeh
- 4 oz red cabbage
- 2 tbsp white vinegar
- 6 cloves garlic
- 2 scallions
- 1 tsp tamari
- ½ cup green peas
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
- Large nonstick skillet
- Small saucepan
Combine the quinoa, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all of the water is absorbed, about 12 to 15 minutes.
Trim the stems away from the cremini mushrooms and thinly slice the caps. Using your hands, crumble the tempeh. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the mushrooms and tempeh and season generously with salt and pepper. Cook, tossing occasionally, until the thempeh is browned in places and is crispy, about 5 to 7 minutes.
Add the red cabbage and 1/2 tsp salt to a medium bowl. Using your hands, massage the cabbage with the salt for 30 seconds. Add the white vinegar and toss to evenly coat. Chill the pickled cabbage in the refrigerator until Step 6.
Peel and mince the garlic. Thinly slice the scallions.
Turn the heat to high under the skillet with the mushrooms and tempeh. Add the cooked quinoa, minced garlic, just half the sliced scallion, tamari, and green peas to the skillet. Toss to combine and cook until heated through, about 2 to 3 minutes.
Taste and season the garlic quinoa fried rice with salt. Top with the pickled cabbage and sprinkle with the remaining scallion.