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 sauteed fish or roasted chicken, stuff it into a wrap or serve it with rice and a protein.
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Active time: 20 mins; Total time: 35 mins
Storage Notes: Refrigerate leftovers separately for up to 4 days.
Servings: 2 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 2 servings
Ingredients
- For the cabbage
- 1 small head cabbage (2 pounds), any kind, halved, cored and thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon fine salt
- Freshly ground black pepper
- For the quinoa
- 1 cup water
- 1/2 cup quinoa, preferably red
- 1/3 cup raisins, preferably golden
- 1/2 teaspoon fine salt
- 2 large eggs
- 2 tablespoons red wine vinegar
- Furikake, for serving
Directions
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 the 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.
Recipe Source
Cabbage recipe adapted from writer Julia Bainbridge, author of “Good Drinks.”
Tested by G. Daniela Galarza.
Email questions to the Food Section at food@washpost.com.
