Parsleyed Quinoa with Oven Roasted Cabbage and Goat Cheese

 

 This recipe is simple but delicious and is perfect for a light dinner (which really should be a smaller meal than it traditionally is). Cabbage is low calorie, high in fiber and antioxidants and a wonderful filling food especially if you are dieting. Quinoa is just awesome, and good source of phosphorus, magnesium, zinc, copper and manganese, Vitamins B6, Niacin and Thiamin, lysine, is low in fat and high in protein. Goat cheese is known to cause less adverse reactions than cheese made from cow's milk and has a unique tangy quality that I love!

• 2 cups vegetable broth

• 1 cup quinoa
• 1/4 t. salt (optional)
• 1 head of cabbage
• 1/4 cup fresh parsley rough chopped
• 2 cloves garlic minced
• 2 Tablespoons Extra Virgin Olive Oil plus more for drizzling
salt and pepper to taste
young chevre (goat cheese) for crumbling over cabbage

1) Preheat oven to 400º.
2) Clean and core cabbage, peel outer leaves and cut into quarters. Place cabbage quarters on a cookie sheet covered in foil with the sliced sides facing up.
3)  Heat olive oil and minced garlic in a small microwave safe container for 30 seconds. Brush on cabbage. Be sure to get an equal amount of garlic on each piece of cabbage.
4) Place cabbage in preheated oven, roast for 45 minutes.
5) Meanwhile, in a medium sauce pan bring the 2 cups of vegetable broth to a boil and add 1/4 cup of chopped parsley and quinoa and 1/4 teaspoon of salt (if desired). Bring up to a boil then cover and reduce heat to simmer until all of the water is absorbed, 10-15 minutes. The quinoa will appear translucent when done. Keep covered to steam until cabbage is done.
6) When cabbage is done (cabbage should be still slightly crunchy in the middle but tender on the outsides with a nice brown color) sprinkle with salt and pepper to taste.
7) To serve, place 1 cabbage quarter on a plate with 1/2 cup of quinoa, sprinkle with about 2 Tablespoons of crumbled goat cheese and enjoy!