Toasted Lemon Quinoa Cabbage Salad

Here’s a unique new salad recipe to try, that’s far from ordinary. With cabbage, green olives, chickpeas, quinoa and a lemony dressing, this salad really satisfies! It’s fantastic as a meal all on its own, or to be served with a larger meal.

There are many elements of this salad that stand out, most particularly the green olives. With a creamy feel and smooth taste, these olives are a perfect pair with the lemony dressing. Don’t be surprised if you find yourself making this salad time and time again – and sharing with your friends and family. Enjoy!

INGREDIENTS

Serves 6

• 1 ½ cups water
• ½ cup quinoa, rinsed well
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil, divided
• ½ head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise
• 400 gr chickpeas, boiled, or 1 can chickpeas, drained and rinsed
• 85 gr desired green olives, halved
• 1 lemon, zested and juiced
• Sumac, salt and pepper to taste

METHOD

1. Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and ½ teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching)
2. Heat 1 tablespoon oil, cabbage, 1 teaspoon salt in a large nonstick skillet over medium-high heat, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl.
3. Add remaining oil to skillet. Return sautéed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with sumak, salt and pepper. Enjoy!

Nutrition

One serving equals 107 calories, 5g fat, 401mg sodium, 12g carbohydrate, 3g fibre, and 3g protein