Leftover Corned Beef and Cabbage Quinoa

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

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. I also also set use leftovers to make an appetizer/snack like my corned beef bruschetta.

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.

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

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Yield: serves 4

Leftover Corned Beef and Cabbage Quinoa

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Don't use that leftover corned beef for another sandwich. Mix it in with mushrooms, cabbage and quinoa salad drizzled with dijon mustard vinaigrette for a delightful treat!

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• ½ cup quinoa
• 1 cup water
• 1 teaspoon extra virgin olive oil
• 4 baby portobello mushrooms
• 5 oz cooked corned beef
• 8 oz cabbage
• ¼ cup extra virgin olive oil
• 2 TBS whole grain dijon mustard
• 2 teaspoon cider vinegar
• ½ cup sauerkraut

Instructions

1. Rinse quinoa with water and drain.
2. Bring 1 cup water to boil in a small pot.
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 teaspoon olive oil.
7. Slice mushrooms and sauté in hot pan.
8. When mushrooms start to soften, add chopped corned beef.
9. Slice or shred cabbage and add to hot pan.
10. When cabbage starts to soften, remove from heat and mix in with the quinoa.
11. For the vinaigrette, whisk together ¼ cup extra virgin olive oil, mustard and cider vinegar until thoroughly combined.
12. Serve quinoa with dressing and sauerkraut.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 283Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 35mgSodium: 718mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 10g

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