Roasted red cabbage and red quinoa is a tasty and filling lunch recipe that’s gluten free, dairy free, and vegan!
Until recently, I hated cooked cabbage.
This little recipe changed all that.
I’ve always loved raw cabbage – coleslaw, in green salads, etc. It’s crunchy and sweet and good! Give me a nice ramen noodle coleslaw with vinaigrette any day.
But cooking cabbage? Nope! Darryl would boil it from time to time, and yuck! It gets mushy and makes the house stinky. It’s just not a good situation.
Then one day I saw a picture on Instagram of roasted red cabbage, and I was interested. It looked tender and crispy and delicious. And the deep purple color was just stunning. Could roasted cabbage actually be good?
So I tried it, and guess what?! Roasted red cabbage is super good. It’s soft enough, but not mushy, and the edges get a little bit brown and crispy. I add a lot of minced garlic and eat it over red quinoa – it’s a really satisfying lunch.
If you wanted to add more color, you could add some colored peppers to this cabbage bowl.
Disclosure: This post contains affiliate links.
Roasted Red Cabbage and Red Quinoa.
For the cabbage:
For the quinoa:
- 1 cup red quinoa rinsed
- 1/2 teaspoon olive oil
- 4 green onions sliced
Preheat the oven to 400 degrees.
Place the sliced cabbage, minced garlic, and olive oil on a rimmed baking sheet. Toss to make sure everything is coated with olive oil, then spread the cabbage out evenly on the baking sheet. Season with salt and pepper.
Bake at 400 degrees for about 20-30 minutes. The cabbage should be tender with some browned edges.
While the cabbage is roasting, cook the quinoa. Place the quinoa, water, olive oil, and green onions in a pot. Bring to a boil, then reduce heat to low. Cover the pot and cook for about 20 minutes, until the little ring around the quinoa loosens.
To serve, place quinoa in bowls and top with roasted cabbage. Add more salt and pepper if desired.
Are you a cooked cabbage fan? Have you ever tried roasted cabbage?