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Abd390a8 e612 4942 8fa0 5e234102762d  2016 04 17 03 24 17
Abigail Lee
Abigail Lee

Sauté garlic and onion with herbs de Provence until translucent and add red cabbage. When the cabbage is half way through cooked add green peas and cooked quinoa. Salt and pepper.

In a dry pan, cook maitake mushrooms until it is golden brown. Salt and pepper.

Plate the dish and top it with crumbled chèvre and fried egg.