Quinoa Cabbage Pilaf
30 Min

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.

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Cook Time

30 Minutes



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.
30 Min

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