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. 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?!!!
- ½ cup quinoa
- 1 cup water
- 1 tsp 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 tsp cider vinegar
- ½ cup sauerkraut
- 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 tsp 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.
Amount Per Serving: Calories: 283Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 35mgSodium: 718mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 10g