ROASTED CABBAGE BOWLS WITH QUINOA AND SOFT-BOILED EGGS
Time: 35 minutes
Nutty quinoa dotted with raisins, roasted cabbage and soft-boiled eggs form a simple meal that works for breakfast, lunch or dinner. This recipe intentionally makes lots of extra cabbage, so you can use it in meals throughout the week. Add it to salads or soups, use it as a side for sautéed fish or roasted chicken, stuff it into a wrap or serve it with rice and a protein.
No quinoa? Try brown rice or couscous, noting that cooking time will vary.
Not a fan of raisins? How about dried cranberries or diced dried apricots? You could also stir in diced fresh apple after cooking the quinoa, along with the vinegar. Can’t find furikake? Freshly cracked black pepper and toasted sesame seeds make a fine substitute. You could also try another spice blend of your choosing, such as za’atar.
FOR THE CABBAGE
• 1 small head cabbage (2 pounds), any kind, halved, cored and thinly sliced
• 2 tablespoons olive oil
• ½ teaspoon fine salt
• Freshly ground black pepper
FOR THE QUINOA
• 1 cup water
• ½ cup quinoa, preferably red
• 1⁄3 cup raisins, preferably golden
• ½ teaspoon fine salt
• 2 large eggs
• 2 tablespoons red wine vinegar
• Furikake, for serving
Instructions: Position a rack in the middle of the oven and preheat to 425 degrees.
Spread the cabbage on a large, rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Season with a few grinds of black pepper, toss lightly and place in the oven. Roast for 15 minutes. Using tongs, toss the cabbage a bit, and then roast for another 10 minutes, or until some of the cabbage is wilted and silky and some is crisp and brown.
Make the quinoa: Meanwhile, in a medium saucepan over high heat, combine the water, quinoa, raisins and salt. Bring to a boil, then cover and decrease the heat to the lowest setting. Cook until the quinoa is tender, about 15 minutes. Remove from the heat and keep covered. Bring a small saucepan of water deep enough to cover two eggs to a boil over high heat. Add the eggs to the water and cook to your liking: 6 minutes for soft-boiled, 8 minutes for hard-boiled. Drain, rinse the eggs under cold water until cool enough to handle, then peel and halve.
When ready to serve, toss the quinoa with the vinegar and portion about 1 cup of quinoa mixture per bowl. Top with about 1 cup of cabbage and a halved egg. Sprinkle with the furikake, and serve.
2 servings
Nutrition information per serving (1 cup quinoa, 1 cup cabbage, 1 egg): Calories: 547; Total Fat: 21 g; Saturated Fat: 4 g; Cholesterol: 186 mg; Sodium: 602 mg; Carbohydrates: 76 g; Dietary Fiber: 16 g; Sugar: 31 g; Protein: 19 g.