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Toasted Lemon Quinoa Cabbage Salad

Prep time 15 min
Cook time 36 min
Total time 51 min

Prep time 15 min
Cook time 36 min
Total time 51 min


Here's a fiber-filled, flavorful salad that is hearty enough to be its own meal! With cooked quinoa, tender garbanzo beans, shredded cabbage and creamy olives - the robust flavors of these eclectic ingredients really shine together. Enjoy!​

Serves 6

1½ cups water

½ cup uncooked quinoa, rinsed

1 teaspoon sea salt

2 tablespoons olive oil, divided

½ head savoy cabbage, cored and thinly sliced lengthwise

1 can (15 oz) garbanzo beans, drained and rinsed

3 ounces Castelvetrano green olives, pitted and halved (about 3/4 cup)

1 Lemon, zested and juiced

sea salt and black pepper to taste


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 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.


Add remaining oil to skillet. Return sautéed 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 enjoy!


Calories: 107
Fat: 5g
Carbohydrates: 12g
Sodium: 401mg
Fiber: 3g
Protein: 3g
Sugar: 1g

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