Leftover Corned Beef and Cabbage Quinoa

A white bowl filled with quinoa, corned beef and red cabbage topped with sauerkraut with a small bottle of mustard dressing

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!

Course Salads

Cuisine American

Keyword corned beef quinoa, leftover corned beef recipe

Prep Time 15

Cook Time 12

Total Time 27

Calories 283kcal

Author Laura Bashar | Family Spice

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

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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.

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