MealsFebruary-March 2013

Quinoa Cabbage Cups with Tomato Jam

SERVES 6

Photo by Matthew Kadey

Photo by Matthew Kadey

Quinoa Cabbage Cups with Tomato Jam

Tomato Jam

6 Roma (plum) tomatoes
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 teaspoon ground paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon gluten-free Worcestershire sauce, optional

Cabbage Cups

½ cup uncooked quinoa
1 cup water or gluten-free broth
2 teaspoons canola oil or grape seed oil
1 small yellow onion, finely chopped
1 red bell pepper, diced
2 garlic cloves, minced
1 cup cooked or canned chickpeas
⅓ cup raisins
-Juice of ½ lemon
1 tablespoon fresh thyme
¼ teaspoon salt
12 savoy cabbage leaves

1. To make Tomato Jam, slice a shallow X into the bottom of each tomato using a sharp knife. Fill a medium saucepan about halfway with water and bring to a boil. Drop tomatoes into boiling water for about 15 seconds and remove with a slotted spoon. When cool enough to handle, peel back the skin from the tomatoes starting at the points created by the X. Slice in half, scoop out the seeds and chop the tomatoes.

2. Mix together tomatoes and sugar in a medium saucepan. Let stand 10 minutes. Bring to a boil, reduce heat and simmer 15 minutes, stirring often. Stir in cider vinegar, paprika, salt, pepper and Worcestershire sauce, if using. Simmer until thickened, about 10 minutes.

3. To make Cabbage Cups, place quinoa in a small saucepan along with 1 cup water or gluten-free broth. Bring to a boil, reduce heat and simmer covered for 12 minutes or until quinoa is tender and water is absorbed. Remove pan from heat.

4. Heat oil in a large skillet over medium heat. Add onion and cook until softened. Add red pepper and garlic and cook 2 minutes. Stir in quinoa, chickpeas, raisins, lemon juice, thyme and salt. Remove from heat.

5. Preheat oven to 350°F. Grease 12 standard-size muffin cups. Bring a large pot of water to a boil and prepare a large bowl of ice water.

6. In batches, blanch cabbage leaves for 1 minute to soften slightly and then plunge into the ice water bath. Drain and slice off the tough lower spine of each leaf.

7. Working one at a time, press cabbage leaves into prepared muffin cups, making sure a generous amount of leaf hangs over the sides. Fill each with an equal amount of quinoa mixture. Fold over tops to seal.

8. Place in preheated oven and bake 20 minutes, being careful not to burn the leaves. Let cool for about 5 minutes and then place a flat object, such as a cutting board, over muffin tins and invert to unmold.

9. Serve Cabbage Cups with Tomato Jam.

Each serving contains 198 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 427mg sodium, 39g carbohydrate, 6g fiber, 6g protein.

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