I was searching for a recipe for my Community Supported Agriculture (CSA) delivered red cabbage and the red quinoa that I had in my cupboard. I came across a blog with an interesting-sounding recipe for Quinoa-Stuffed Red Cabbage Salad. I decided to try it out and am very glad I did. It was incredibly flavorful and went really well with a recipe for Israeli Couscous with Asparagus, Peas and Sugar Snaps that I found in Bon Appetit. The couscous was amazingly tasty and a perfect use for the couscous that had been in my cupboard and some fresh asparagus and frozen peas that had been unused from a previous meal. So the double header, Quinoa and Couscous, was a bit hit. (It’s baseball season so I could not resist a bit of baseball analogies.)
I made an adaption to the quinoa recipe. Rather than goat cheese (I am not a fan), I used feta cheese. Here is the recipe that I pulled from blog.freshlevant.com
Quinoa-Stuffed Red Cabbage Salad
1 head red cabbage
For the Stuffing:
1/2 cup quinoa
1/4 cup baby carrots, fine dice
1/4 cup fresh corn kernels
2 tbsp fresh parsley, finely chopped
1 tsp garlic, minced
1/2 tsp sea salt
1/2 tsp freshly ground pepper
For the Vinaigrette:
1/4 cup grapeseed oil
2 tbsp Sherry vinegar
2 tbsp shallots, minced
1 tsp Dijon mustard
1/2 tsp sea salt
Freshly ground pepper to taste
Crumbles to goat cheese to taste (about 1/4 cup) (optional)
Prepare the dressing by mincing shallots, soaking them in the vinegar for 10 minutes. Add mustard, salt and pepper. Whisk grapeseed oil in. Add minced parsley and goat cheese. Drizzle over the cabbage to your liking.
Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 large garlic cloves, minced, divided
- 1/2 teaspoon finely grated lemon peel
- 1 1/3 cups Israeli couscous (6 to 7 ounces)
- 1 3/4 cups (or more) vegetable broth
- 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups)
- 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups)
- 1 cup shelled fresh green peas or frozen, thawed
- 1/3 cup chopped fresh chives
- 1/2 cup finely grated Parmesan cheese
Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 13/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by tablespoonfuls if too dry.
Meanwhile, heat remaining 1 tablespoon oil in heavy large nonstick skillet over high heat. Add asparagus, sugar snap peas, green peas, and remaining garlic clove. Sprinkle with salt and pepper; sauté until crisp-tender, about 3 minutes. Transfer vegetables to large bowl.
Add couscous to bowl with vegetables. Drizzle dressing over. Add chives and cheese; toss. Season with salt and pepper.