I love creating healthy, flavorful meals that are both nourishing and satisfying. These Mexican inspired cabbage wraps are light, fresh, and perfect for warm summer evenings when you want to keep cooking to a minimum.
Ingredients:
- Organic quinoa
- Vegetable broth
- Red bell pepper
- Green bell pepper
- Tomatoes
- White onion
- Garlic
- Olive oil
- Sea salt
- Pepper
- Chili powder
- Paprika
- Limes
- Raw honey or agave
- Mixed greens (baby kale, spinach, ect…)
- Avocado
- Black olives
- Purple cabbage
Instructions:
Begin by rinsing 1/2 cup of quinoa in a fine strainer until the dusty residue is thoroughly washed off. In a small sauce pan combine the rinsed quinoa with 1 cup of organic vegetable broth. Cook the quinoa to your desired consistency (about 15-20 minutes) and set aside. Coat the bottom of a medium frying pan with a small amount of olive oil. Once the oil is heated sauté 1 diced green pepper, 1 diced red pepper, 1 chopped medium onion, and two minced gloves of garlic until soft. Add the cooked quinoa as well as a generous pinch of sea salt, 1/4 teaspoon ground pepper, and a pinch of chili powder and paprika. Once the quinoa, vegetables, and spices are combined put the mixture in the fridge to chill. To make the honey-lime greens combine 4 cups of any greens you may want (I used a mix of baby kale, spinach, and red leaf lettuce). In a separate bowl mix together the juice of one lime, 1 teaspoon of olive oil and 2 teaspoons of honey (or agave). Toss the mixture into to the greens and place in the fridge to chill. For the cabbage wraps, begin by removing the outside layer of a purple cabbage. Rinse the outside of the cabbage and cut in half from the top to the white stem. The leafs should peel off layer by layer. As for toppings I sliced up olives and avocado. However, you can use anything from salsa to black beans or roasted veggies. To assemble, add the greens to the base of the cabbage leaf followed by the quinoa and your toppings of choice. Enjoy!
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