Leftover Corned Beef and Cabbage Quinoa

Don’t use that leftover corned beef for another sandwich. Mix it in with mushrooms, cabbage and quinoa for a delightful treat!

Leftover Corned Beef and Cabbage Quinoa by FamilySpice.com

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!

Leftover Corned Beef and Cabbage Quinoa by FamilySpice.com

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.

Leftover Corned Beef and Cabbage Quinoa

Don't use that leftover corned beef for another sandwich. Mix it in with mushrooms, cabbage and quinoa for a delightful treat! Recipe by Laura Bashar of Family Spice

Ingredients:

  • 1/2 cup quinoa
  • 1 cup water
  • 1 tsp extra virgin olive oil
  • 4 baby portabella mushrooms
  • 5 oz corned beef, cooked, cubed
  • 8 oz cabbage, red
  • 1/4 cup extra virgin olive oil
  • 2 TBS whole grain dijon mustard
  • 2 tsp cider vinegar
  • 1/2 cup sauerkraut

Directions:

  1. Rinse with water:
    • 1/2 cup quinoa
  2. Bring to boil:
    • 1 cup water
  3. When water is boiling, transfer rinsed quinoa and return to boil.
  4. Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
  5. When quinoa is done, transfer to a mixing bow.
  6. In a small pan over medium high heat add:
    • 1 tsp extra virgin olive oil
  7. Slice:
    • 4 baby portabella mushrooms
  8. When mushrooms start to soften, add:
    • 5 oz corned beef, cooked , cubed
  9. Slice or shred:
    • 8 oz cabbage, red
  10. When cabbage starts to soften, remove from heat and mix in with the quinoa.
  11. For the vinaigrette, whisk together until thoroughly combined:
    • 1/4 cup extra virgin olive oil
    • 2 TBS whole grain dijon mustard
    • 2 tsp cider vinegar
  12. Serve quinoa with dressing and:
    • 1/2 cup sauerkraut

Prep Time:

Yield: Serves 4

Cook Time:

How did you enjoy your leftover St. Patrick’s Day corned beef? Do you have any leftovers?!!!

Leftover Corned Beef and Cabbage Quinoa by FamilySpice.com

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4 Responses to Leftover Corned Beef and Cabbage Quinoa

  1. ahu at #

    what a colorful dish, and i am obsessed with putting quinoa in everything!!

  2. That’s such an attractive dish and I like everything in it.

  3. Eha at #

    Not only great for clearing the fridge of expensive leftovers but a super tasty dish for which it is almost worth cooking some corned beef 😉 !

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