Quinoa and chickpeas are two of my favorite, go-to sources of flavor and protein, but I have never thought to combine them with sautéed cabbage. In fact, cabbage is often a lettuce that I steer away from, merely because of its association with heavier foods such as ham, potatoes and cheese. I’m always excited about trying a vegetable that I typically wouldn’t cook since it opens my eyes to new flavors and ways of preparing dishes.
> 1/2 cup red quinoa
> 1 tablespoon olive oil
> 1/2 head cabbage, cut into 1″-thick slices
> 1 can chickpeas, drained and rinsed
> juice and zest from 1 lemon
> salt and pepper
Cook quinoa by bringing 1 cup water to a boil. Stir in quinoa, cover and simmer for 15 minutes or until water is absorbed.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cabbage and a dash of salt, and cook about 8 minutes or until tender. Add quinoa to the skillet with the cabbage. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes.
In a large bowl, combine quinoa-cabbage mixture with chickpeas, lemon zest and lemon juice. Season with salt and pepper.
Note: This dish tastes delicious when cherry tomatoes or sun-dried tomatoes are added.
Makes 4 servings.
Adapted from FitSugar.