Roasted red cabbage and red quinoa is a tasty and filling lunch recipe that’s gluten free, dairy free, and vegan! This simple dish is perfect for a busy week.
Until recently, I hated cooked cabbage. This little recipe changed all that.
But cooked cabbage? Nope! Darryl would boil it from time to time, and yuck! Too mushy.
Then one day I saw a picture online of roasted red cabbage, and I was interested. It looked tender and crispy and delicious. And the deep purple color was just stunning.
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’ve turned your nose up at cooked cabbage before, you may want to give this recipe a try!
- Quinoa – You can use red quinoa, white quinoa, or a blend of both colors, like I did here.
- Cabbage – I used red cabbage, because I love the flavor and the vibrant color. You could use green cabbage if you like.
- Garlic – Lots of fresh garlic is important for adding flavor to this dish.
- If you wanted to add more color, you could add some colored peppers to this cabbage bowl.
- If you’re out of quinoa, try using rice or millet.
- If you don’t have green onions, you can use diced white or yellow onions instead.
- For more flavor, try adding soy free coconut aminos or teriyaki sauce to the roasted cabbage. You could also use tamari sauce if you are able to eat soy.
Step by Step Instructions
- Thinly slice the red cabbage with either a sharp knife or a mandolin. Place on a cookie sheet along with the olive oil, minced garlic, salt, and pepper.
- Roast the cabbage at 400 degrees F for 20-30 minutes.
- While the cabbage is in the oven, cook the quinoa and green onions.
- To serve, place some cooked quinoa in each bowl and top with cabbage. Add coconut aminos or tamari sauce if desired for more flavor.
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Roasted Red Cabbage and Red Quinoa.
For the cabbage:
- Preheat the oven to 400 degrees F.
- Place the sliced cabbage, minced garlic, and olive oil on a rimmed baking sheet that has been lined with parchment paper. 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 F for about 20-30 minutes. The cabbage should be tender with some browned edges. Add some coconut aminos or teriyaki sauce if desired.
- 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. Stir in the cumin and garlic powder.
- To serve, place quinoa in bowls and top with roasted cabbage. Add more salt and pepper or coconut aminos if desired.