Although I am busy getting my house ready for Norouz with our haft sin and house cleaning, I can’t forget that there was another holiday most people celebrated yesterday. Although I am not Irish, I do get excited about corned beef – especially all the leftover corned beef we accumulate the day after St. Patrick’s Day! And yes, we bake our corned beef, never boil it! I have made the classic corned beef and hash breakfast, and I have mixed corned beef into macaroni cheese. But, this time I made a dish that I completely devoured, a dish I didn’t share and something I find way more appealing than the original corned beef dinner we ate last night.
The quinoa is my healthier carbohydrate choice and of course, I added mushrooms to the mix. This way I didn’t have to eat as much of the high calorie corned beef. Mushrooms rock!
I also added some lightly sautéed red cabbage, as I do not care for it boiled or over cooked. The mustard apple cider dressing gave me the zing I love with corned beef.
A dollop (or two!) of another favorite, sauerkraut, was the finishing touch. You can find the full recipe here for Leftover Corned Beef and Cabbage Quinoa.
How did you enjoy your leftover St. Patrick’s Day corned beef? Do you have any leftovers?!!!