Red Cabbage Quinoa & Goat Cheese Wraps

Prep Time: 15 minutes

Cook Time: 30 minutes

Yields: 20 plus wraps

Description

I picked some fresh cabbage from a family garden and wanted to do something unique with it so I came up with the idea of stuffing them with red quinoa and goat cheese. The flavors of this dish blend together so well and the colors are beautiful!

Ingredients

• 1 whole red cab­bage
• 1 small pack­age of goat cheese
• 1 box red quinoa
• 1 small shal­lot minced
• 1 tbsp. extra vir­gin olive oil
• 1/3 cup of agave or honey
• 1 1/2 tbsp. of bal­samic vinegar

Directions

1. Bring large pot of water to boil and place whole cab­bage in the pot. Cover and let sim­mer for about 10 min­utes or until outer leaves eas­ily come off. After 10 min­utes, use a pair of tongs to remove as many of the soft­ened cab­bage leaves as you can until they start to show resis­tance. Place leaves aside and let the rest of the cab­bage con­tinue to sim­mer for another 10 min­utes. Con­tinue until you have desired num­ber of leaves (1 leaf can be split down the mid­dle to form two wraps).
2. While cab­bage is boil­ing, cook red quinoa accord­ing to direc­tions on the box. Once quinoa is close to being ready, place olive oil and shal­lots on small pan on medium to high heat and let sim­mer until shal­lots become translu­cent (about 5 min­utes). When quinoa is fin­ished cook­ing, mix in shal­lots and olive oil.
3. Place wraps on plate or cut­ting board and fill with a few crum­bles of goat cheese (about 2 tsp.) and a spoon­ful of quinoa. Fill­ing should be placed closer to the bot­tom of the wrap for eas­ier rolling. Start­ing from the bot­tom, roll cab­bage into small wrap. In a small bowl, mix together agave or honey and bal­samic vine­gar and driz­zle on top of wrap (or on top of fill­ing if you prefer).