I have been enjoying branching out in my cooking with quinoa. I really only have one rule for the recipes I try: they can’t be disgusting.
Finding good-looking recipes with quinoa is easier said than done! I decided to try a favorite layered cabbage “rolls” recipe with quinoa instead of rice, and it was delicious!
Layered Cabbage “Rolls” with Quinoa
(this is for a smaller batch than the original recipe with rice)
1 pound ground beef (I used ground chuck)
1/2-1 onion, chopped
2 cloves garlic
1 1/2 teaspoons dried oregano
1 1/8 teaspoon dry mustard
1 1/4 teaspoon celery salt
1/3 cup quinoa, uncooked
1 can diced tomatoes (14.5 ounces)
3/4 cup chicken broth
6 cups chopped cabbage (uncooked)
1. Cook together meat, onions, garlic, and spices. Drain excess grease. Add the can of tomatoes and heat until warm.
2. In a greased 9 x 13-inch baking dish, layer cabbage, meat mixture, and quinoa (2 layers each). Pour broth over entire dish.
3. Bake for 1 1/2 – 2 hours at 350 degrees Fahrenheit, or until rice is done.
I really enjoy eating “real” cabbage rolls, but the layered cabbage “rolls” taste just as delicious and cut your preparation time at least by half!