Quinoa Cabbage Rolls

OK, so I wasn't able to get a very good picture of this one; I couldn't figure out how to get the topping sauce to look as delicious as it actually is.  Everything just looks a little washed out.  So this will rely on language and belief: this is delicious.  The quinoa mix in the cabbage leaves is surprisingly light and refreshing, while the topping is powerfully garlicy and rich.  It's a great combination that is ridiculously easy to make and serve.  

 

Quinoa-cabbage rolls 
Ingredients:

green cabbage, 8 leaves

cooked or sprouted quinoa, 1 cup

zucchini, julienned 1

carrots, julienned 2

tomato, sliced 1

cucumber, sliced 1

cashews, 1 cup

red bell pepper, 1/2

(nutritional yeast 2 tablespoons)

lemon juice, 2 tablespoons

Tahini, 1 tablespoon

Garlic, 1 clove

green onion, 1

himalayan salt, 1 teaspoon

Water, 1/4 cup

Directions:

Take a head of cabbage, cut a "V" in the bottom to get the thicker core part out.  Remove a large stack of leaves.

In a bowl toss together quinoa, zucchini, carrot, tomato, and cucumber.

Blend the cashews, red bell pepper, water, lemon juice, (nutritional yeast), tahini, garlic, and onion until creamy.

Lay the quinoa mix in the cabbage leaves, top with the pate, roll up and enjoy.