Since choosing to live our live as Nutritarians in February, my husband and I have realized we have a fondness for cabbage. Who knew?
Grain bowls come in an immeasurable number of textures, combinations, and flavors. Sweet, sour, crunchy, savory. I like combining as many flavors I can combine and have borrowed parts of many grain bowls I’ve had over the years, and experimented with many! Here’s the combination I do as often as I can – and the ingredients are of course interchangeable with anything you have on hand. Have fun!
This feeds 4!
1 head Savoy cabbage
2 Tbsp red wine vinegar
1 cup quinoa
4 cups vegetables cut into chunks (I prefer beets, sweet potatoes, or a combo of both)
2 Tbsp maple syrup
¼ cup hemp or sesame seeds
¼ cup sunflower seeds
1 Tbsp sunflower oil
1 block of firm (but not hard) sheep milk cheese or firm goat milk mozzarella
¼ cup tahini
1 Tbsp honey
3 Tbsp water
½ tsp turmeric
Salt and pepper to taste
Fill a pot with 2 cups of water and bring to a simmer. Pour in the quinoa and bring to a low boil, then let simmer until the quinoa is cooked.
Also, pre-heat the oven to 350F. Line a baking sheet with tin foil. Place the vegetables on the baking sheet and toss with the maple syrup. Place in oven and bake for 20 – 25 min or until they are soft and slightly browned.
Meanwhile, slice the cabbage thinly, toss with the red wine vinegar and set aside to marinate.
In a large cast iron skillet, pour in the oil and turn on the heat, medium. Pour in the seeds and stir constantly until the seeds are brown. Pour the seeds out on a plate and set aside. In the hot skillet, place the cheese. It will start to melt and brown, soon covering the bottom of the pan. You can cut it in pieces with a spatula and turn to brown both sides, or just let it get golden on one side and slice it up later. Either works.
Whisk together the tahini, honey, turmeric, salt and pepper and add the water. If it’s still quite thick, add a bit more water until it has the consistency of thick salad dressing.
In a bowl, place the drained quinoa, cabbage, and roasted vegetables side by side. Place the cheese pieces on top, followed by the roasted seeds, and finished with a hearty drizzle of the dressing. Enjoy!