Monday, September 1, 2014

Quinoa-Beef stuffing - One Stuffing, Two Meals

I don't know why I've never tried combining beef and quinoa before - it makes an amazing stuffing. I bought a couple very LARGE zucchini's and a cabbage at the local market (Harris' Farm) and got creative with how to use them. Here's what I came up with: Stuffed Zucchini and Cabbage Rolls - both are filled using the same stuffing (bonus!).
For the 'stuffing':
-Saute 1 lb beef, 1 onion, 1 large carrot (grated), 2 celery stalks and 3 large cloves garlic
-Season with thyme, oregano, salt and pepper.
-Add 2 cups cooked Quinoa (I cooked mine with a dash of Bragg's seasoning).

Stuffed Zucchini:
Cut your zucchi
ni in half and scoop out the seeds (to make hollow 'boats'). Fill with your filling, top with diced tomato. Can sprinkle on parmesan or cheese if you wish. Bake in a lasagna dish

Cabbage Rolls:
Gently remove as many cabbage leaves as you want for the rolls. Add them to a pot of boiling water until the leaves are soft (about 5-7 minutes). Remove from the water. Fill each cabbage leaf with stuffing and roll it up. Place into a glass oven-proof dish. Top with diced tomato.

Bake in a 350 oven for 45 minutes.

**These pictures are taken BEFORE baking!

Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
Twitter: @NaturoDoctor
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