Reviews (1) Add Rating & Review 74 Ratings 5 star values: 10 4 star values: 23 3 star values: 27 2 star values: 11 1 star values: 3 Martha Stewart Member Rating: Unrated 02/26/2014 this recipe is great! i used white quinoa and green cabbage since i had them on hand. very bright and fresh tasting. paired this with some leftover chicken drumsticks and wings. delish!
Back to Toasted-Quinoa Saute with Lemony Cabbage and Dill All Reviews for Toasted-Quinoa Saute with Lemony Cabbage and Dill - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Toasted-Quinoa Saute with Lemony Cabbage and Dill Credit: Ryan Liebe Recipe Summary prep: 45 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 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)
Gallery Toasted-Quinoa Saute with Lemony Cabbage and Dill Credit: Ryan Liebe
Recipe Summary prep: 45 mins total: 1 hr Servings: 4
Gallery
Toasted-Quinoa Saute with Lemony Cabbage and Dill Credit: Ryan Liebe
Toasted-Quinoa Saute with Lemony Cabbage and Dill
Credit: Ryan Liebe
Toasted-Quinoa Saute with Lemony Cabbage and Dill
Recipe Summary prep: 45 mins total: 1 hr Servings: 4
Recipe Summary
prep: 45 mins total: 1 hr
Servings: 4
prep: 45 mins
total: 1 hr
prep:
45 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 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)
Directions
Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 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).
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.
Add remaining tablespoon oil to skillet. Return sauteed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yogurt.
Reviews (1)
Add Rating & Review 74 Ratings 5 star values: 10 4 star values: 23 3 star values: 27 2 star values: 11 1 star values: 3
Martha Stewart Member Rating: Unrated 02/26/2014 this recipe is great! i used white quinoa and green cabbage since i had them on hand. very bright and fresh tasting. paired this with some leftover chicken drumsticks and wings. delish!
Reviews (1)
Add Rating & Review 74 Ratings 5 star values: 10 4 star values: 23 3 star values: 27 2 star values: 11 1 star values: 3
Add Rating & Review
74 Ratings 5 star values: 10 4 star values: 23 3 star values: 27 2 star values: 11 1 star values: 3
74 Ratings 5 star values: 10 4 star values: 23 3 star values: 27 2 star values: 11 1 star values: 3
74 Ratings 5 star values: 10 4 star values: 23 3 star values: 27 2 star values: 11 1 star values: 3
5 star values: 10 4 star values: 23 3 star values: 27 2 star values: 11 1 star values: 3
Martha Stewart Member Rating: Unrated 02/26/2014 this recipe is great! i used white quinoa and green cabbage since i had them on hand. very bright and fresh tasting. paired this with some leftover chicken drumsticks and wings. delish!Martha Stewart Member
Rating: Unrated 02/26/2014
this recipe is great! i used white quinoa and green cabbage since i had them on hand. very bright and fresh tasting. paired this with some leftover chicken drumsticks and wings. delish!
Rating: Unrated
All Reviews for Toasted-Quinoa Saute with Lemony Cabbage and Dill
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Toasted-Quinoa Saute with Lemony Cabbage and Dill
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
