Quinoa Cabbage Rolls

What You Will Need: Cabbage, spinach, quinoa, marinara sauce, mushrooms, peppers, onions, sun dried tomatoes, garlic & parmesan cheese.

Preheat your oven to 375 & get a large pot of water boiling.

Cook your quinoa according to the package directions. Set aside.

Slice up the mushrooms. Drizzle with olive oil, salt & pepper. Roast in the oven for 15-20 minutes. They will shrink down a lot. Set aside but keep the oven on.

Using a sharp knife, cut the core out of the cabbage.

Place the cabbage into the pot of boiling water for 8-10 minutes.

While the cabbage is in the water, start sautéing your onions & pepper in some olive oil.

After 10 minutes, pull the cabbage out using a pair of tongs & place onto a baking sheet to cool.

Add in diced garlic.

Then the chopped sun dried tomatoes.

Pile on the spinach & allow it to wilt.

Season with salt & pepper.

Pour some of the herb oil that the tomatoes are jarred in, into the quinoa for some extra flavor.

Add in the spinach mixture to the quinoa.

Don't forget those roasted mushrooms. Mix.

Sprinkle in the parmesan cheese.

In a large baking dish, spread a layer of the marinara sauce to cover the bottom.

Carefully, pull back the cabbage leaves.

Take a leaf & fill it with the quinoa mixture.

Fold up the sides then roll close.

Place them in the baking dish.

Cover with more sauce!

Wrap in foil & bake for 30 minutes.

Serve with some more sauce & an extra sprinkle of parmesan cheese!

Enjoy & Always Cook with Love!