30 Min
DF
GF
V
Quinoa Cabbage Pilaf
Pilafs such as this can become a meal entirely on their own. It can be served at room temperature as a salad with the addition of more vegetables.
Pilafs such as this can become a meal entirely on their own. It can be served at room temperature as a salad with the addition of more vegetables.
Cook Time
30 Minutes
Serves
4
Directions
Step 1
Thinly slice the cabbage and set aside.
Step 2
Combine quinoa, orange zest, turmeric, black pepper, 1 teaspoon salt, and 2 cups of water and bring to a boil.
Step 3
Turn the heat down, cover the pot and cook for another 7 to 8 minutes or until the water has been absorbed completely.
Step 4
Heat the olive oil and pop the mustard seeds. Immediately add the kari leaves and sliced cabbage. Cook on high heat until the cabbage wilts – no more than 2 to 3 minutes.
Step 5
Fold the cabbage into the quinoa along with toasted coconut, peanuts, and cilantro. Serve warm or room temperature.
Notes & Variations
- Instead of cabbage, use watercress, collard greens, or bok choy.
- To amp up the spice, add a minced serrano.
Ingredients
1/2 small purple cabbage, thinly sliced
1 cup white quinoa, rinsed
Zest of one orange
1/2 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 1/2 teaspoons sea salt, divided
2 tablespoons olive oil
1 teaspoon black mustard seeds
10 to 15 kari leaves
1/2 cup dried toasted coconut, shredded or grated
1/3 cup toasted chopped peanuts
1 cup chopped cilantro
Step 1
Thinly slice the cabbage and set aside.
Step 2
Combine quinoa, orange zest, turmeric, black pepper, 1 teaspoon salt, and 2 cups of water and bring to a boil.
Step 3
Turn the heat down, cover the pot and cook for another 7 to 8 minutes or until the water has been absorbed completely.
Step 4
Heat the olive oil and pop the mustard seeds. Immediately add the kari leaves and sliced cabbage. Cook on high heat until the cabbage wilts – no more than 2 to 3 minutes.
Step 5
Fold the cabbage into the quinoa along with toasted coconut, peanuts, and cilantro. Serve warm or room temperature.
1/2 small purple cabbage, thinly sliced
1 cup white quinoa, rinsed
Zest of one orange
1/2 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 1/2 teaspoons sea salt, divided
2 tablespoons olive oil
1 teaspoon black mustard seeds
10 to 15 kari leaves
1/2 cup dried toasted coconut, shredded or grated
1/3 cup toasted chopped peanuts
1 cup chopped cilantro
Notes & Variations
- Instead of cabbage, use watercress, collard greens, or bok choy.
- To amp up the spice, add a minced serrano.
Tags:
30 Min
DF
GF
V
Stock Your Pantry
Tags:
30 Min
DF
GF
V
Stock Your Pantry
Essential Masala Dabba
$235
Don't you wish you had a cabbage patch in your backyard?
Keep these recipes in mind for your next trip to the farmer's market!
eat. more. cabbage.
