Even if you’re not a fan of cabbage, this recipe is great for summer since it’s light and colorful. The crispy quinoa adds another texture and some protein to the mix. You can opt for fresh, unbacked cabbage and add a light dressing for a new take on coleslaw.
INGREDIENTS:
1/2 - 1 head of purple cabbage
1-2 cups of cooked Quinoa
Purple onion
Seasonings (e.g. salt, pepper, curry powder)
6-8 fresh apricots
INSTRUCTIONS:
Cut cabbage into desired size - for braising, larger pieces work well. For cold, coleslaw, smaller works better.
Crispy Quinoa (and if you’re broasting the cabbage): Heat oven to 400, spray parchment paper with oil, place cooked quinoa in a thin layer, spray lightly with oil. Bake until crispy, flipping occasionally. Season with salt, pepper, or curry powder. Usually takes about 20-25 minutes
For braised cabbage, place on a separate baking sheet. 400-425, turning when one side gets brown. Usually takes 15-20 minutes.
For poaching the apricots - Fill water in a pan, heat to boil, flip so each side get poached. Optional: reduce the apricot water with balsamic vinegar for a nice glaze. You can also add some honey and/or a 1/4 teaspoon of arrow root starch.
For baking apricots - cut in half, take out the pit, dip the ‘flat’ side in cinnamon and sugar, bake sugar side down for 15 minutes on 400 or until crispy.
Assemble the dish and marvel at the colors