Toasted Quinoa and Cabbage Salad

Toasted Quinoa and Cabbage Salad

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.

  • Prep time
    10 min
  • Servings
    6 Servings
  • Serving size
    1 1/2 cups
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 1/2 cups
  • Amount per serving Calories 185

  • Total Fat 4.5g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 190mg
  • Total Carbohydrate 27g
    • Dietary Fiber 6g
    • Total Sugars 6g
  • Protein 9g
  • Potassium 460mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 1/2 Starch, 1 Fat



  • plain nonfat Greek yogurt (non-fat)
    3/4 cup
  • chicken or vegetable broth (fat-free, low-sodium)
    1 cup
  • red quinoa
    1/2 cup
  • olive oil
    1 tbsp
  • rice wine vinegar
    2 tbsp
  • dried dill
    1 tbsp
  • garlic powder
    1 tsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/2 tsp
  • packaged coleslaw mix
    1 (14-oz) bag
  • chickpeas (garbanzo beans) (15 ounce, drained and rinsed)
    1 can


  1. Thoroughly rinse the quinoa in a fine mesh sieve under cold running water.

  2. 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.

  3. In a large bowl, whisk together the yogurt, olive oil, rice wine vinegar, dry dill, garlic powder, salt (optional), and pepper.

  4. Add quinoa and remaining ingredients. Toss to coat.