Photo Credit to Mardi of the Sprout and Pea Blog
These days, quinoa has become a very popular cooking ingredient and considering that it’s high in protein, gluten-free, easy to digest, and quick to cook, it’s not that surprising. A few months ago, a recipe for Quinoa Burgers with Greek Yogurt Dressing that I posted was a real hit, so I thought I’d hunt up another quinoa recipe to share. In my search, I found these Red Cabbage Wraps with Quinoa and Goat Cheese from Mardi of the Sprout and Pea Blog that definitely looked like it would be a tasty addition to this blog. Click here to see the original recipe post.
As a child, Mardi grew with a mother who was a former chef and as such, was always surrounded by delicious, fresh and home cooked food. It was that love of cooking inherited from her Mom that gave birth to her blog as a way to document and share her experiments with food through cooking her own food on a daily basis. Her recipes focus on home cooking in an urban, organic, gluten conscious kitchen. Some of her tasty recipes include a Ricotta, Fresh Fig and Arugula Quesadilla, Sweet Potato and Red Beet Mash, Green Tomato Pie and much more, so be sure to check out Mardi’s blog for more delicious offerings.
Red Cabbage Wraps with Quinoa and Goat Cheese
1 whole red cabbage
1 small package of goat cheese
1 cup Alter Eco Red Quinoa
1 small shallot minced
a few drops of Berenego Vineyards Balsamic Vinegar
Bring large pot of water to boil and place whole cabbage in the pot. Cover and let simmer for about 10 minutes or until outer leaves easily come off. After 10 minutes, use a pair of tongs to remove as many of the softened cabbage leaves as you can until they start to show resistance. Place leaves aside and let the rest of the cabbage continue to simmer for another 10 minutes. Continue until you have desired number of leaves (1 leaf can be split down the middle to form two wraps).
While cabbage is boiling, cook red quinoa according to directions on the box. Once quinoa is close to being ready, place olive oil and shallots on small pan on medium to high heat and let simmer until shallots become translucent (about 5 minutes). When quinoa is finished cooking, mix in shallots and olive oil. Place wraps on plate or cutting board and fill with a few crumbles of goat cheese (about 2 tsps) and a spoonful of quinoa.
Filling should be placed closer to the bottom of the wrap for easier rolling. Starting from the bottom, roll cabbage into small wrap. In a small bowl, mix together agave or honey and balsamic vinegar and drizzle on top of wrap (or on top of filling if you prefer).
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