Red Cabbage Quinoa Wraps


  • 1 whole red cabbage
  • 1 small package of goat cheese (4 to 5 oz. package is plenty)
  • 1 cup red quinoa
  • 1 cup water
  • 1 cup vegetable broth
  • 1 small shallot minced
  • 1 tbs extra virgin olive oil
  • ⅓ cup of agave or honey
  • a few drops of balsamic vinegar


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).

While cabbage is boiling, cook red quinoa by combining 1 cup of quinoa with 1 cup of water and one cup of vegetable broth in a small pot. Bring to boil and then let simmer for 15 minutes, stirring occasionally. Quinoa is finished cooking when all liquid has been absorbed.

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.

Place wraps on plate or cutting board and fill with a few crumbles of goat cheese (about 2 tsps) 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).



  1. […] Red Cabbage Quinoa Wraps […]

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