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Quinoa Cabbage Cups with Tomato Jam
Ingredients
  • subheading: Tomato Jam:
  • 6 Roma (plum) tomatoes
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon ground paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon gluten-free Worcestershire sauce, optional
  • subheading: Cabbage Cups:
  • ½ cup uncooked quinoa
  • 1 cup water or gluten-free broth
  • 2 teaspoons canola oil or grape seed oil
  • 1 small yellow onion, finely chopped
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 cup cooked or canned chickpeas
  • ⅓ cup raisins
  • Juice of ½ lemon
  • 1 tablespoon fresh thyme
  • ¼ teaspoon salt
  • 12 savoy cabbage leaves
Steps
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