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Home » Main Dishes » Roasted Red Cabbage and Red Quinoa.

Roasted Red Cabbage and Red Quinoa.

May 7, 2015 · Modified: Jun 30, 2023 by Kelly Roenicke · 11 Comments

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red quinoa with cabbage

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.

roasted red cabbage and red quinoa

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 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!

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  • Ingredient Notes
  • Variations
  • Step by Step Instructions
  • More Quinoa Recipes
  • Recipe
quinoa green onions and red cabbage in a white bowl

Ingredient Notes

  • 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.

Variations

  • 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.
bottle of coconut secret teriyaki sauce

Step by Step Instructions

  1. 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.
shredded red cabbage (1)
  1. Roast the cabbage at 400 degrees F for 20-30 minutes.
roasted red cabbage
  1. While the cabbage is in the oven, cook the quinoa and green onions.
quinoa and green onions
  1. To serve, place some cooked quinoa in each bowl and top with cabbage. Add coconut aminos or tamari sauce if desired for more flavor.
cooked quinoa and cooked red cabbage

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Recipe

roasted red cabbage and quinoa

Roasted Red Cabbage and Red Quinoa.

Kelly Roenicke
Roasted red cabbage is delicious served over red quinoa. This is a simple lunch recipe that's gluten free and allergy friendly.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 265 kcal

Ingredients
 
 

For the cabbage:

  • 4 cups red cabbage sliced thin
  • 2 Tablespoons olive oil
  • 6 cloves garlic minced
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • coconut aminos or coconut soy sauce optional

For the quinoa:

  • 1 cup red quinoa rinsed, you could also use white quinoa
  • ½ teaspoon olive oil
  • 6 green onions sliced
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
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Instructions
 

  • 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.

Notes

Store leftovers in the refrigerator. They should stay fresh for about 3 days.

Nutrition

Calories: 265kcalCarbohydrates: 37gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 321mgPotassium: 534mgFiber: 6gSugar: 4gVitamin A: 1183IUVitamin C: 56mgCalcium: 85mgIron: 3mg
Keyword vegan lunch recipes
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!

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Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Nut Free, Recipes, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Legume Free, Mustard Free, Nightshade Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Katie

    October 02, 2019 at 9:25 pm

    5 stars
    Delicious recipe!

    Reply
  2. Bea

    October 27, 2015 at 5:45 pm

    Is it important to use red quinoa? Is it more flavorful? I made this tonight, using regular quinoa and without the green onions, which I didn´t have. It was still pretty good. I will surely try again with all the ingredients. Thanks !

    Reply
    • Kelly

      October 30, 2015 at 10:27 pm

      You can use white quinoa, that’s fine! I would recommend adding the onions, though, for more flavor.

      Reply
  3. Medha @ Whisk & Shout

    May 08, 2015 at 1:17 pm

    Roasted cabbage sounds AMAZING. I love eating roasted veggies but never cook them as often as I should. This sounds amazing paired with that red quinoa :)

    Reply
    • Kelly

      May 12, 2015 at 9:44 am

      Thank you so much, I hope you love it!

      Reply
  4. Sarah @Whole and Heavenly Oven

    May 08, 2015 at 8:30 am

    Roasted cabbage?! Now that sounds like something I need in my life asap! I so can’t wait to try this!

    Reply
  5. Jessica Levinson (@jlevinsonrd)

    May 07, 2015 at 4:43 pm

    I love braised and roasted cabbage. Brings out the sweetness and vibrance of the veggie!

    Reply
  6. Julia

    May 07, 2015 at 10:41 am

    Roasted cabaaaaaaage!! Now that’s an idea! I love cabbage raw or cooked, and have never tried it roasted. Thanks so much for the new technique – I must try this asap!

    Reply
    • Kelly

      May 12, 2015 at 9:47 am

      Oh man, try it! It’s so good!

      Reply
  7. Gayle @ Pumpkin 'N Spice

    May 07, 2015 at 9:11 am

    What a pretty dish, Kelly! I love the gorgeous purple color. And the red cabbage and quinoa sound like the perfect pair!

    Reply
    • Kelly

      May 12, 2015 at 9:47 am

      Thanks, Gayle!

      Reply

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Hi! I’m Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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