Toasted Quinoa and Cabbage Salad
Quinoa and garbanzo beans add a boost of fiber and protein to a traditional coleslaw, making it hearty enough to serve as a vegetarian entree. You can use any color quinoa for this salad, but red quinoa will give it a nice pop of color. Quinoa is not only a whole grain, but it also provides some protein.
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- Prep time
- 10 min
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- Cook time
- 15 min
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- Servings
- 6 Servings
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- Serving size
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1 1/2 cups
Ingredients
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quinoa
- 1/2 cup
- 1/2 cup
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low sodium vegetable broth
- 1 cup
- 1 cup
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Plain Nonfat Greek yogurt
- 3/4 cup
- 3/4 cup
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olive oil
- 1 tbsp
- 1 tbsp
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rice wine vinegar
- 2 tbsp
- 2 tbsp
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dried dill
- 1 tbsp
- 1 tbsp
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garlic powder
- 1 tsp
- 1 tsp
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salt
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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packaged coleslaw mix
- 1 (14-oz) bag
- 1 (14-oz) bag
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chickpeas (garbanzo beans) (drained and rinsed)
- 1 (15-oz) can
- 1 (15-oz) can
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Ensalada de quinoa y col tostada
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Directions
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Thoroughly rinse the quinoa in a fine mesh sieve under cold running water.
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Add the quinoa to a medium sauce pan over medium-high heat. Sauté until all water evaporates (about 5 minutes) and the quinoa begins to pop. Add the chicken or vegetable broth and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes or until all water is absorbed. Set the quinoa aside to cool.
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In a large bowl, whisk together the yogurt, olive oil, rice wine vinegar, dry dill, garlic powder, salt (optional), and pepper.
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Add quinoa and remaining ingredients. Toss to coat.