Got a bit colourful with tonight’s dinner and made cabbage wraps which turned out to be satisfyingly scrumptious! Recipe is inspired by the classic lettuce wraps only a lot healthier and I may be biased, but also tastier 🙂

Ingredients:

4 Red cabbage leaves
1/4 cup Quinoa
1/3 cup Chickpeas
1 cup Brocoli florets
3 Cherry tomatoes
1/3 cup Fresh parsley leaves
1/2 Garlic clove
2 tsp Flaxseeds
1 tbsp Dried Chives
1 tsp Cayenne Pepper
1 tbsp Tahini

Note: parsley has a strong taste so if you don’t like it, add less

Directions:

1. Cook quinoa, chickpeas and garlic in 3/4 cup water on the oven top on a medium heat till all the water is absorbed and let it sit for 5 mins
2. In a food processor blend at a high speed: broccoli, parsley leaves, flaxseeds, dried chives, cayenne pepper, tahini, and the cooked quinoa/chickpeas
3. Add 1/3 cup water to moisten the mixture and continue blending
4. Remove mixture and place in a bowl
5. Dice the tomatoes and mix into the mixture

If you’re like me and don’t seem to have taste buds for spicy food, add another tsp of cayenne pepper! (keep the water bottle handy)

Scoop out the mixture into the cabbage leaves, garnish with parsley and dig in!

Happy cooking