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Shabbat dinners at Hillel require a vegetarian option when meat is being served. This week is stuffed cabbage so I'm making some with quinoa and baby portabello mushrooms. Using the same sauce as my favorite stuffed cabbage, this is a pretty tasty option.
Serve with some maple glazed red garnet yams and a salad with pomegranate; yum!
| Kosher Status: | Parve |
| Number of servings: | 12 - 16 rolls |
| Main Ingredient(s): | Quinoa |
| Preparation Time: | 00:40 |
| Cooking Time: | 00:30 |
| Skill Level: | 2 (1 Easy - 5 Hard) |
| Estimated POINT value: |
Ingredients:
- 1 1/2 cups quinoa
- 2 1/4 cups vegetable stock
- 1 pound baby portabello mushrooms
- 2 cups diced onion
- 1/4 cup finely chopped parsley
- salt and pepper to taste
Steps:
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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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