Prep Time: 60 minutes

Serves 2 

• 1/2 head Red Cabbage, cored and sliced thinly
• 1 Sweet Potato, sliced
• 4 oz. Shiitake Mushrooms, trimmed and sliced
• 1 1/2 cups Quinoa
• 2 Tbsp. Crème Fraiche (opt)
• 2 Tbsp. Apple Cider Vinegar
• 1 Tsp. Honey
• 3 Tbsp. Olive Oil
• Salt and Pepper

Preheat the oven to 350 degrees. For the slaw, combine the cabbage along with the vinegar, honey, 1 Tbsp. oil and a heavy pinch of salt and pepper in a large mixing bowl. Stir to combine and place in the refrigerator. Place the sweet potatoes and mushrooms in an oven proof dish and drizzle with 1 Tbsp. oil and a pinch of salt. Bake until the potato is cooked through and the mushrooms are slightly browned, about 30 minutes. Remove to cool.

Meanwhile, bring 3 cups of salted water in a sauce pan to a boil over a medium flame. Add the quinoa and stir. Reduce the flame to a simmer for 15 minutes until the quinoa is tender and opened. Drain and pour in a mixing bowl. Gently combine with the remaining oil and season with salt and pepper. Divide quinoa between 2 bowls and top with the cabbage slaw, potatoes and mushrooms. Garnish with crème fraiche, if desired.