Today we’ll be making Karate Pro Sabina Lääveri’s quinoa with marinated tempeh. If you are wondering who Sabina is, you can A) read our interview with her here or B) be inspired by Sabina’s diet and exercise diary here. But the quick summary of all that we have learned from Sabina so far is that elite athletes and vegetarian diets are a fantastic duo.

You’ve probably already had Kao pad (Thai rice) before but today Sabina is sharing her version with quinoa and tempeh. Tempeh is a kind of fermented soybean that is widely used in Indonesian cuisine, but if you’re craving something else, Sabina says it’s just as good with durra and tofu.

Quinoa Pad with Marinated Tempeh
(4 servings)

1 cup white quinoa
1 cup coconut milk
1 cup of water
Salt
2 packs tempeh
1 tablespoon of sesame oil
2 tablespoons tamari soy
Coconut oil to fry in
1 yellow onion
2 garlic cloves
2 teaspoon sambal oelek
2 grated carrots
1 cup preferred grated cabbage (cabbage, kale, rutabaga or other root vegetables work to)
1 cup sprouts (I used mung bean sprouts)
1 tablespoon fish sauce (can be excluded)
2 eggs (can be excluded)
Coconut oil to fry
Salt
Quick-pickled red cabbage
½ lb red cabbage
1/2 lime
¼ cup raw organic apple cider vinegar

Garnishes:
1 cup natural cashew nuts
1 package fresh cilantro
More lime wedges

Begin by boiling the quinoa with coconut milk, water and salt. Allow to boil until the liquid is absorbed. Cool completely. This can be done in advance.

Shred the red cabbage and mix in a bowl together with apple cider vinegar and the juice of 1/2 a lime. Mix occasionally up until serving.

Cut the tempeh into pieces and fry until it has a golden color on all sides. Then mix tamari soy and sesame oil into a bowl and let the fried tempeh marinate in the sauce.

Chop the onion and garlic then sauté in coconut oil with Sambal oelek. Grate the carrots and preferred cabbage coarsely and add to the pan. After 1-2 minutes add the cooked quinoa. Crack the eggs into the pan and stir around until the quinoa thickens. Season with fish sauce. Mix in the sprouts last to retain their crispiness.

Serve the quinoa with the marinated tempeh and the pickled red cabbage. Top with cashews and lots of cilantro and lime.

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