31 Mar Recipe for Spring Cabbage and Quinoa
Even though it doesn’t feel like it, spring is coming, and there are some great ways to prepare seasonal veggies…in my world you just add bacon! This recipe is easy, has very few ingredients and is satisfying as an entire meal, or on the side of a pork tenderloin or chops. And it’s gluten free!
Tall Guy’s Spring Cabbage & Quinoa (serves4-6)
1 head green cabbage, cut in ribbons
1 lb. bacon, cooked crispy and chopped/crumbled
1 c. quinoa
12-18 oz. light beer
Salt & pepper to taste
Place ribboned cabbage, salt and pepper in a large sauté pan over medium heat. Cover and let cook for 15-20 minutes, stirring every 5 minutes, until soft.
Add 1 c. quinoa to pan with one can/bottle of beer (I used Miller Lite – I’m sure you could get some great flavors with different beers!). You may need to add a bit more beer in a few minutes, but for now, a bottle is good. Cover this again and let it simmer for another 15-20 minutes, stirring every 5. If it seems to be getting dry or browning on the bottom, add more beer. Add the crumbled bacon about 10 minutes into this step of the process.
Serve this warm as a meal or a side dish. It will have great flavor already with the beer and bacon, but if you need an extra kick, add some soy sauce, hoisin sauce, or spicy brown mustard. Enjoy our Recipe for Spring Cabbage and Quinoa!