Toasted-Quinoa Saute with Lemony Cabbage and Dill
- 1 1/2 cups water
- 1/2 cup red quinoa, rinsed well
- Coarse salt and freshly ground pepper
- 4 tablespoons extra-virgin olive oil, divided
- 1/2 head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise, divided
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3 ounces pitted large green olives, such as Castelvetrano or Cerignola, halved (about 3/4 cup)
- 1 lemon, zested and juiced
- 1/2 cup coarsely chopped fresh dill
- Low-fat Greek yogurt or sour cream, for serving (optional)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 2 head savoy cabbage (about 1 pound) (1)
- Chickpeas (1 can)
- Dill, fresh (1/2 cup)
- Lemon (1)
- Condiments
- Green olives, pitted large (3 ounces)
- Cooking & Baking
- Olive oil, extra-virgin (4 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
- Pasta & Grains
- Quinoa, red (1/2 cup)
- Drinks
- Water (1 1/2 cups)
- Dairy
- Greek yogurt or sour cream, Low-fat (1)
Preparation
Read recipe preparation on marthastewart.com
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Published January 27, 2013 (3 weeks ago).
35 people saved this recipe.
