Although the British spring has been somewhat of a disappointment so far, I’m optimistic that some great weather is on the way! And with hot weather we need light lunch and dinner dishes that are still as nourishing as bigger meals. That’s why this dish is going to feature on my menu at home as soon as the sun decides to come out and stay out! You can’t log on to a health food website at the moment without being presented with reasons why you should make an effort to eat quinoa frequently. However, the health benefits of red cabbage might not be so familiar to you. This variety of cabbage contains a great deal more phytonutrients than green cabbage and it is thought that the rich concentration of anthocyanin polyphenols plays a preventative role in many diseases. Add to this the massive boost of vitamin C provided by the blood oranges and you’ve got a meal that has an incredible amount of antioxidants and protein. Not to mention the abundance of essential vitamins and minerals amongst many other things!
Unfortunately none of the blood oranges I found were as colourful as they usually are but they still taste fantastic! To make enough to feed four people, gather the following ingredients.
Half a red cabbage
Four cloves of garlic
One table spoon of fennel seeds
Half a tablespoon of black mustard seeds
Half a tablespoon of white mustard seeds
400g of quinoa
Two bay leaves
Four blood oranges
A few stems of parsley
The first thing you’ll need to do is get the quinoa cooking! 400g will equate to approximately two cups so you will need four cups of water to cook it in. So get the water and the quinoa into a pan and cook for approximately 20 minutes. If you can see that it needs additional water at any point then feel free to include!
In a separate pan, fry the black and white mustard seeds with the fennel seeds in some coconut oil over a medium heat. As this is heating up, slice an onion and two cloves of garlic. After a few moments, add these into the pan and stir for a few moments. Next, slice half a head of cabbage and then place this in the pan too. Pour a splash of apple cider vinegar over the top and continue to fry.
Take your second onion and chop it into small pieces, fry this in a pan with two cloves of garlic and add 400g of quinoa. Give this a quick stir and then if 20 minutes is up since you started cooking the quinoa then chuck this into the pan too.
While your two pans are simmering, juice three of your oranges and segment the other. Sieve the juice to ensure there are no rogue pieces and then pour it into the pan full of cabbage. Stir the contents of this pan for a few moments and then remove the bay leaves from the other. You can then serve the quinoa onto a plate, top with the red cabbage and garnish with a couple of leaves of parsley. You can also add a drizzle of olive oil and salt and pepper to taste if you desire although this is not essential to make this dish delicious!