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.
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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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Leftover Corned Beef and Cabbage Quinoa
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 tablespoon whole grain dijon mustard
- 2 teaspoon cider vinegar
- ½ cup sauerkraut
Instructions
- Rinse quinoa with water and drain.
- Bring 1 cup water to boil in a small pot.
- When water is boiling, transfer rinsed quinoa and return to boil.
- Cover, reduce heat to low and continue to cook until the water is gone and quinoa is cooked, about 12-15 minutes.
- When quinoa is done, transfer to a mixing bow.
- In a small pan over medium high heat add 1 teaspoon olive oil.
- Slice mushrooms and sauté in hot pan.
- When mushrooms start to soften, add chopped corned beef.
- Slice or shred cabbage and add to hot pan.
- When cabbage starts to soften, remove from heat and mix in with the quinoa.
- For the vinaigrette, whisk together ¼ cup extra virgin olive oil, mustard and cider vinegar until thoroughly combined.
- Serve quinoa with dressing and sauerkraut.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
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 😉 !
This dish is inspired! Love it — loads of flavor, and pretty healthy. And yes, mushrooms do rock!
That’s such an attractive dish and I like everything in it.
what a colorful dish, and i am obsessed with putting quinoa in everything!!