1 medium sized organic cabbage
1 cup organic quinoa
1 onion, chopped
1 small red pepper, chopped
2 garlic cloves, crushed
2 tbsp olive oil
1 tsp ground coriander
1/2 tsp ground cumin
1 teaspoon ground cinnamon
1/2 cup green lentils soaked
2 1/2 cups organic vegetable broth
2 tsp tomato paste
salt and black pepper to taste
2 tbsp fresh parsley chopped
2 tbsp flaked almonds
1 cup tahini
preheat oven to 350 degrees
blanche the cabbage in a pan of boiling water for 5 minutes, then drain well, upside down.
prepare the quinoa as directed.
Lightly fry the onion, pepper and garlic in the oil for 5 minutes until soft then stir in the spices and cook for 2 minutes.
Add the lentils and pour in the vegetable broth and tomato paste. Bring to a boil, season and simmer for 25 minutes until the lentils are cooked.
Mix in the quinoa, parsley, almonds, and tahini.
peel the leafs off of the cabbage
spoon the quinoa mixture into a leaf and roll up. Secure with a toothpick.
Continue until all of the quinoa is wrapped.
Place on a baking sheet.
bake for 45 minutes at 350 degrees
cut into 4 wedges and serve with cucumber raita