Serves: 2 to 4
Remaining cauliflower minus 1 cup (reserve for Friday), chopped
Remaining red cabbage, chopped
4-5 cups kale, torn
1/4 onion, chopped
1 teaspoon cumin seeds
1 teaspoon whole coriander seeds
1 teaspoon mustard seeds
Salt, to taste
Pepper, to taste
1/4 cup dry quinoa
1. Before work, combine vegetables, spices, salt, and pepper in a slow cooker* with 1 cup water. Cover and cook on low for eight hours.
2. When you’re ready to eat, prepare quinoa according to package directions. Serve vegetables over quinoa.
*If you don’t have a slow cooker, sauté vegetables, spices, salt, and pepper in a little oil over medium heat. Add 1 cup vegetable broth, bring to a boil, and simmer, covered, on low heat for 35 to 40 minutes. Serve with cooked quinoa.