Recipe: Cabbage rolls with quinoa and tempeh salad

INGREDIENTS

For the cabbage rolls with quinoa and vegetables:
1 cabbage
Quinoa
1 carrot
1 Onion
1 Zucchini
Olive oil
A pinch of salt
A pinch of pepper

For the tempeh and coriander salad:
Tempeh
Mezclum salad
Coriander
Tamari
Umeboshi vinegar
Olive oil

For the salad sauce:
Olive oil
Soy cream
Tamari
Apple cider vinegar

PROCEDURE

Cut the quinoa in brunoise (small dices) and sauté it with olive oil. Add salt and pepper.

Boil the quinoa and add the vegetables.

Flake the cabbage and remove its core.

White and fill with the quinoa and the vegetables forming rolls.

Cut the tempeh into slices and marinate with the rest of the ingredients.

Make vinaigrette to dress the salad.