• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Smoothie Bowls
      • Oats
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Plants & Wine
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
You are here: Home / Power Bowls / Pickled Cabbage Quinoa Bowls with Pea Pesto

Pickled Cabbage Quinoa Bowls with Pea Pesto

By Flora & Vino Leave a Comment

Jump to Recipe·Print Recipe

 Hearty plant-based bowls with easy pickled cabbage, pea pistachio pesto, toasted quinoa, and herbed tofu. The perfect nourishing bowl for spring lunch.

Pickled Cabbage Quinoa Bowls with Pea Pesto by Flora & Vino

A few years ago Dan and I ate at an eclectic restaurant down the street that was big into pickling.

I was beyond excited to eat there, because it was one of those rare places that had several completely vegan dishes.

So I ordered a seasonal dish with pickled pumpkin, because, pumpkin anything, right?

Well, let’s just say that I’m now a firm believer that some things should remain un-pickled.

Cabbage, however, is not one of those things.

These Pickled Cabbage Quinoa Bowls with Pea Pesto are fun, fresh, and perfect for Spring.

Pickled Cabbage Quinoa Bowls with Pea Pesto by Flora & Vino

I won’t lie, I definitely chose the red cabbage as my first experience with pickling because of the gorgeous pink color it turns when soaked.

Hey, pretty in pink.

If you’re like me, you might have thought that pickling was a major process.

Like dozens of ball jars sealed shut for months in your basement fridge looking questionably cloudy kind of a process.

But it turns out that quick pickling is actually really easy.

So easy, you can pickle and reap the rewards 3 – 4 hours later!

Pickled Cabbage Quinoa Bowls with Pea Pesto by Flora & Vino

This bowl starts with steamed kale and quinoa as a hearty base, and builds up to umami, sweet and sour, and lemony flavors.

If you’ve been following my blog a while now, you know that I’m obsessed with I Heart Keenwah toasted quinoa.

It’s so convenient because it’s pre-rinsed, so all you do is measure out your quinoa and add to boiling water.

The result is fluffy, nutty, buttery goodness.

I always make a serving for the week to throw into bowls like this one.

Pickled Cabbage Quinoa Bowls with Pea Pesto by Flora & Vino

The pea pesto ties this whole thing together with a bow, and serves as the “dressing” of this masterpiece.

I love building variations of pesto using different nuts, seeds, and veggies.

This combo with peas and pistachios is light and perfect for spring and summer!

It’s lemony, tangy, garlicky, herby, and a little sweet.

If you have leftover pesto, try using it as a dip for your favorite veggies.

Pickled Cabbage Quinoa Bowls with Pea Pesto by Flora & Vino

Enjoy these Pickled Cabbage Quinoa Bowls with Pea Pesto as a nutritious lunch or dinner that leaves you feeling light, recharged, and in charge.

I like to prep all of the ingredients separately and assemble them the day of for power-packed bowls.

Because if you can pickle, you can do anything, right?

Yes, yes, you can.

If you don’t have cabbage on hand or don’t feel like quick-pickling, substitute your favorite sauerkraut for the pickled cabbage.

Pickled Cabbage Quinoa Bowls with Pea Pesto by Flora & Vino

If you make these Pickled Cabbage Quinoa Bowls with Pea Pesto, I want to see!

Give me a shout on Instagram and use hashtag #floraandvino to show me your pretty pink pickled cabbage!

For more spring bowl inspiration, check out my Strawberry Herb Quinoa Salad with Zesty Lime Tahini or my Spring Macro Bowl .

Check out my Pinterest page to pin more recipe like this one to make later!

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

Pickled Cabbage Quinoa Bowls with Pea Pesto by Flora & Vino

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pickled Cabbage Quinoa Bowls with Pea Pesto


  • Author: Flora & Vino
  • Prep Time: 4 hours
  • Cook Time: 15 mins
  • Total Time: 4 hours 15 mins
  • Yield: 3-4 bowls
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Hearty plant-based bowls with easy pickled cabbage, pea pistachio pesto, toasted quinoa, and herbed tofu. The perfect nourishing bowl for spring lunch.


Ingredients

PICKLED CABBAGE QUINOA BOWLS

  • 2 cups cooked white toasted quinoa
  • 1 bunch kale, rinsed and torn into shreds
  • 2 cups frozen green peas
  • 1 1/2 cups pickled cabbage (recipe below)
  • 1 cup sliced white button mushrooms
  • splash of balsamic vinegar
  • splash of tamari lite
  • 1/4 cup veggie broth
  • 16 oz. firm tofu or protein of choice
  • 1/4 tsp dried basil
  • white sesame seeds

PEA PISTACHIO PESTO

  • ¼ cup pistachios
  • ½ cup cooked green peas
  • 1/4 tsp garlic powder
  • 1 cup packed fresh spinach (or sub basil)
  • ¼ cup fresh mint or herbs of choice
  • 2 TBSP fresh lemon juice
  • 2 TBSP runny tahini
  • Himalayan sea salt
  • Black pepper

EASY PICKLED CABBAGE

  • 1/2 head purple cabbage, shredded with mandoline slicer
  • 1 cup filtered water
  • 1 cup apple cider vinegar
  • 2–3 tsp pure maple syrup

Instructions

  1. Before beginning the recipe, prepare your pickled cabbage 3-4 hours in advance.
  2. In a large glass airtight container (I love these Weck jars!) combine shredded purple cabbage, apple cider vinegar, filtered water, and maple syrup. Cover and refrigerate for 3-4 hours or overnight.
  3. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Slice tofu into 1″ cubes and toss with dried basil in a bowl. Spread the cubes in an even layer on the baking sheet bake for 15-20 minutes, until lightly browned. Set aside.
  4. If you haven’t already done so, cook your quinoa according to package instruction.
  5. Make your pea pesto by blending together ingredients pistachios through black pepper until well combined, adding more lemon juice as needed to thin. The consistency should be thick and creamy with texture.
  6. Heat a large skillet over medium heat with a splash of veggie broth. Add the sliced mushrooms to the pan with a dash of Himalayan sea salt. Toss to coat and then let the mushrooms cook for 3-5 minutes. Once your mushrooms are starting to soften and brown, add a splash of balsamic vinegar and tamari lite and stir to combine. Cook for 2-3 more minutes then remove from heat.
  7. Steam green peas for 2-3 minutes on stove top, until vibrant green and tender/
  8. To assemble your Pickled Cabbage Quinoa Bowls, divide the quinoa and kale between bowls and top with warm mushrooms, baked tofu, pickled cabbage, green peas, a dollop of pea pesto, and white sesame seeds.
  9. Store leftovers separately in the fridge for 3-5 days. Pickled cabbage will stay good for several weeks to a month.
  • Category: Power Bowl, Entree
  • Method: Stovetop, Oven
  • Cuisine: Vegan, Gluten-Free, Oil-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by I Heart Keenwah, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!

Filed Under: All Food Recipes, Gluten-Free, Meal Prep, Oil-Free, Power Bowls, The Main Meal

You may also like:

Turmeric Cauliflower Rice Bowls with “Eggy” Tofu
BBQ Jackfruit Bowl with Sweet Potato Chips
Loaded Tofu Scramble Bowl for One

like, follow, share

« previous post PB Jam ‘N’ Yam Thumbprint Cookies
next post » Butternut Squash Pizza with Kale Pesto Hummus
Previous Post: « PB Jam ‘N’ Yam Thumbprint Cookies
Next Post: Butternut Squash Pizza with Kale Pesto Hummus »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

  • Categories

    • Appetizers
    • Breakfast
    • Dressings, Dips & Spreads
    • Gluten-Free
    • Healthy Snacking
    • Meal Prep
    • Oil-Free
    • One Pan Meals
    • Plants & Wine Pairing
    • Power Bowls
    • Sandwiches & Wraps
    • Shakes
    • Sides
    • Soup
    • Sweets & Treats
    • Toast!

Footer

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

what’s happening now on instagram

CRACKER CRUSTED ZUCCHINI FRIES! 🍟Usually I take CRACKER CRUSTED ZUCCHINI FRIES! 🍟Usually I take my leftover zucchini and steam and freeze it for shakes and smoothie bowls, but tonight I’m thinking of slicing them into fries for fryday!!! ☺️ These oven-baked zucchini fries are coated in cracker crumbs without any grains or oils! These oil-free, gluten-free, and plant-based fries make a delicious appetizer or snack. Or end of the week post-yoga snack, in my case. Hope you guys had a great end to the week. It’s the last weekend in February WHAT??? 😳
.
.
.
https://www.floraandvino.com/cracker-crusted-zucchini-fries/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino
Pizza date night tonight? 🙋‍♀️This VEGGIE Pizza date night tonight? 🙋‍♀️This VEGGIE LOVER’S FLATBREAD PIZZA is new on the blog today! 🍕In the post I share how M and I have never been on a *real* date and how we make up for that by doing dinner date-night ins. One of our favorite things to make together lately is homemade plant-based pizza! 😄 This vegan and grain-free pizza is made easily with @bobsredmill NEW Grain-Free Flatbread Mix! I love this new flatbread mix, guys!!! You can make it vegan easily with a flax egg. Bake it up then add pizza sauce, vegan cheese, and your fav toppings for a fun plant-based pizza night in! ☺️
-
You can make the recipe into one large pizza or two smaller personal pizzas (which is what we typically do so we can go wild with our own toppings). I went traditional veggie lover’s with mine but you can add any toppings that sound good. I’m a huge pineapple pizza lover whereas M thinks pineapple doesn’t belong on pizza. 🤣 Grab the full recipe via the link in my profile and let me know what you think! 
-
So, what’s yours favorite date night in idea been this past year? Please share!
-
TGIF everyone. 
.
.
.
https://www.floraandvino.com/veggie-lovers-flatbread-pizza/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino
Guys it’s been forever since I had a good graham Guys it’s been forever since I had a good graham cracker, like these VEGAN & GLUTEN-FREE GRAHAM CRACKERS. 🍫 Homemade graham crackers are so easy! 👏 These crispy vegan and gluten free homemade graham crackers are made with simple ingredients. They’re also magically oil-free! Enjoy them as is or top them with a 3-ingredient sunButter based frosting. 😍 Grab the full recipe on my website! 
.
.
.
https://www.floraandvino.com/vegan-gluten-free-graham-crackers-with-chocolate-sunbutter-frosting/
.
.
.
#floraandvino #grahamcrackers
♥️RAW & ORGANIC NUT BUTTER GIVEAWAY♥️! I s ♥️RAW & ORGANIC NUT BUTTER GIVEAWAY♥️! I save this look for my @artisanaorganics nut butter only. ☺️ There's a reason why I hide all of the Artisana nut butter at my house...because M and I are both obsessed with them! 😂 Today I teamed up with my friends at Artisana Organics to give away some of my favorite nut butters! 👏 If you haven't tried Artisana Organics, they make delicious organic and raw nut butters in California. Their products are made sustainably with fairly-traded ingredients that are always certified organic. My all-time favorite is the cashew but lately I'm vibing the walnut and pecan, too. The coconut butter is my favorite for desserts and I use the tahini in my dressings! Today I’m giving away some of my favorites in a fun giveaway below. Be sure to follow all of the instructions for entry so you're eligible to win. 😁 Good luck!
-
♥️RAW & ORGANIC NUT BUTTER GIVEAWAY♥️: TWO winners will receive a sampler of my @artisanaorganics!
-
To enter:
1. Like this post
2. Follow @flora_and_vino and @artisanaorganics. 
3. Click the link in my profile and follow all instructions to enter to win!
-
Giveaway open through Saturday, February 27. Giveaway winners will be randomly selected and announced via @flora_and_vino Instagram stories on Sunday, February 28. For this giveaway, we are only able to ship within the continental US and no PO Boxes. This giveaway post is in no way sponsored, administered, or associated with Instagram. By entering, participants agree that they are 18+ years of age and agree to Instagram’s terms of use.
-
GOOD LUCK!
.
.
.
📸: M🙂
-
#floraandvino #artisanaorganics
DOUBLE CHOCOLATE BANANA BREAD. 🍫🍌 I have THR DOUBLE CHOCOLATE BANANA BREAD. 🍫🍌 I have THREE spotty bananas on my counter that are looking increasingly as spotty as the bananas in this photo. 😂 So I should probably throw them into something today, yeah? This vegan and gluten-free double chocolate banana bread is probably happening here today. It’s packed with almond flour, oats, ripe bananas, tahini, and dark chocolate chunks. Totally vegan, oil-free, gluten-free, and naturally sweetened. I highly recommend smearing some almond butter on top for serving. 🙂 Grab the full recipe by clicking the link in my profile to make yours! 
-
Working on the meal plan portion of the cookbook today and feeling really excited to share all of this content with you guys! ❤️ Also it’s the warmest day of the year here today so I’m scheduling in some time to take a long walk outdoors. Enjoy your day! 
.
.
.
https://www.floraandvino.com/double-chocolate-banana-bread/
.
.
.
#floraandvino #veganbread #veganbananabread #bananabread
Breaking from banana bread photos to bring you som Breaking from banana bread photos to bring you something green. KALE CAESAR SALAD with AVOCADO TAHINI CREAM & CRISPY CHICKPEAS. 🥗 This plant-based caesar salad has tons of kale, crispy chickpea “croutons”, and a creamy oil-free avocado tahini dressing. Perfect for meal prep and weekday lunches! Grab the full recipe via the link in my profile. 👏
.
.
.
https://www.floraandvino.com/kale-caesar-avocado-tahini-cream-crispy-chickpea-croutons/
.
.
.
#floraandvino #kalecaesar #vegansalad
I woke up overjoyed because the sun is shining and I woke up overjoyed because the sun is shining and it’s warmer and more importantly because it’s #nationalbananabreadday! 👏 Only the most magical day of the year. So we’re celebrating at F&V by sharing some of my favorite banana bread recipes on my feed and in stories, starting with this BLUEBERRY BANANA BREAKFAST BREAD. 💙 This 1-bowl breakfast bread is made with hearty oats, banana, almond butter, and lots of blueberries. The recipe is totally gluten-free, oil-free, and refined sugar-free. Grab the full recipe  by clicking the link in my profile and then this image!
-
Feeling good about cookbook progress this week— I shared a bit of an update in stories for anyone interested! Love you all and wishing you a wonderful Tuesday. 
.
.
.

https://www.floraandvino.com/blueberry-breakfast-bread-vegan-gluten-free/
.
.
.
#floraandvino #bananabread #veganbread #veganbaking #veganbananabread
Need a quick lunch idea of the week? How about thi Need a quick lunch idea of the week? How about this 1-BOWL HUMMUS PASTA SALAD. 😍 This easy pasta salad is made in 1-bowl with your favorite hummus, protein-packed legume pasta, kalamata olives, cherry tomato, and cucumber. Try mixing it up for lunches this week. Grab the full recipe via the link in my profile! 
.
.
.
https://www.floraandvino.com/1-bowl-hummus-pasta-salad/
.
.
.
#floraandvino #pastasalad #chickpeapasta
  • Facebook
  • Instagram
  • Pinterest
  • Food
  • About
  • Drink
  • Plants & Wine
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2021 · Floraandvino.com ·