Roasted Red Cabbage and Red Quinoa.
Roasted red cabbage is delicious served over red quinoa. This is a simple lunch recipe that's gluten free and allergy friendly.
Ingredients
For the cabbage:
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
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
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