This recipe is easy to assemble and versatile — you can swap out the kale and cabbage for other veggies of your choice.
- 1 1/2 cups quinoa
- 2 bunches lacinato kale
- half a head of red cabbage
- 1 package Lightlife brand organic tempeh (three grain flavor)
- soy sauce
- olive oil
- 2/3 cup mellow white miso
- 2 tbsp. ginger, grated
- 2 garlic cloves, pressed
- toasted sesame oil
Rinse the quinoa in a fine mesh sieve under running water. Place in pot and cover with 3 cups water, bring to a boil, and simmer until water is absorbed, 15-20 minutes. Cover and set aside.
While the quinoa is cooking, slice a head of cabbage in half. Cut one of the halves into slivers and place in a saute pan. Pour a bit of water over the cabbage, cover, and cook till cabbage is soft, about 10 minutes.
While the cabbage is cooking, remove kale leaves from the stem. Rinse in a salad spinner. When cabbage is finished, set aside in a bowl and reserve the bit of water on the bottom of the saute pan. Steam the kale until bright green, just a couple minutes. Set aside.
To prepare tempeh, heat some olive oil and about 2 tbsp. of soy sauce in a nonstick skillet. Slice tempeh into 1/4-inch thick slices and cook, turning once, till slightly browned.
To make the dressing, combine miso in a small mixing bowl with enough water to dissolve the miso into a somewhat thick liquid. Start with 1/2 cup water and add more till you achieve desired thickness. Add grated ginger, pressed garlic, and a couple dollops (about 2 tbsp.) of toasted sesame oil, and whisk to combine.
Serve in a large bowl. Plate it in layers: start with a serving of quinoa and cabbage, drizzle with a few spoonfuls of the dressing, and toss to combine. Add a layer of kale and drizzle with more dressing. Top with tempeh and pour in the rest of the dressing. Can be served warm or at room temperature.
Makes 4 servings.