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Sent in by Emily Beynon
Ingredients:
1 T olive oil 1 T olive oil
1/2 onion, finely chopped 1 (8oz) pkg sliced mushrooms
1 t minced garlic 2 t balsamic vinegar
1 C quinoa 1/4 C vegetable broth
1/2 C white wine 1/2 t chopped fresh thyme
1 3/4 C vegetable broth salt & pepper to taste
2 t balsamic vinegar 1 (5 oz) bag washed spinach leaves
1 t chopped fresh thyme 1/4 C toasted slivered almonds
1/4 C crumbled goat cheese
Directions
1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
2. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups vegetable broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 2 teaspoons balsamic vinegar, 1/4 cup vegetable stock, and 1/2 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
4. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.
By Patti Richards
Preheat oven to 400 degrees.
Spray baking sheet with cooking spray or use parchment paper.
Cut head of cabbage (I like purple cabbage) top to bottom into 1 inch slices.
Use a pastry brush to evenly spread olive oil on both sides of the cabbage slices.
Rub both sides of cabbage with mashed garlic,
Sprinkle with kosher salt & cracked black pepper.
Roast in oven 30 minutes on each side.
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