Quinoa Cabbage Rolls

1 comment

Here it is a light dish, easy and very good. And, for the first time, I tried quinoa and I loved it! 🙂

Ingredients:
1 large potato
1 large carrot
100 gr of quinoa
6 sun-dried tomatoes
2 tablespoons of chickpea flour
herbs (sage, thyme, rosemary, oregano)
6 cabbage leaves
bread crumbs
nutritional yeast flakes
salt
pepper
extra virgin olive oil

Method:
In a pot, boil the potato and the carrot. In another one, boil quinoa for about 15 minutes. Drain the potato and the carrot, and mash them with a fork in a bowl. Also add the quinoa and mix well. Chop the tomatoes and add them to the mixture, along with herbs, two tablespoons of chickpea flour, salt, pepper and bread crumbs, enough to get ​​a nice and firm mixture. Place it in the fridge to rest. Meanwhile, boil the cabbage leaves in salted water for about 5 minutes. Drain them, and once cool, try to form a rectangle, overlapping them slightly.

Now, remove the mixture from the fridge, and put it in the middle of the cabbage leaves, length-wise, trying to give it a cylindrical shape. Gently roll up the cabbage leaves and cut some slices, quite thick. Transfer them in a baking sheet, lined with baking paper.

Sprinkle with nutritional yeast flakes, a drizzle of olive oil and bake at 200°C for about half an hour. Bon appetit! 😉

Chef: Michy78 from VeganBlog

  1. wendy 18 November 2011 at 06:03

    Excellent way to have quinoa 🙂



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