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Leftover Corned Beef and Cabbage Quinoa

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

Instructions:

  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: 15 min
Cook Time: 12 min

Difficulty: Easy
Servings: 4
Serving Size: approx 2 cups