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Toasted Quinoa and Cabbage Salad
10 min prep time
15 min cook time
6servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make 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.
10 min prep time
15 min cook time
6servings
1 1/2 cups
Print Recipe >
Step-By-Step Instructions:
-
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.
Nutrition facts
6 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 150
- % Daily value*
-
Total Fat
4g
5%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 260mg 11%
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Total Carbohydrate
21g
8%
- Dietary Fiber 4g 14%
- Total Sugars 5g
- Added Sugars 0g 0%
- Protein 8g
- Potassium 340mg 7%
Ingredients
quinoa (dry)
1/2 cup
low sodium vegetable broth
1 cup
Plain Nonfat Greek yogurt
3/4 cup
olive oil
1 tbsp
rice wine vinegar
2 tbsp
dried dill
1 tbsp
garlic powder
1 tsp
salt
1/4 tsp
black pepper
1/2 tsp
packaged coleslaw mix
1 (14-oz) bag
chickpeas (garbanzo beans) (drained and rinsed)
1 (15-oz) can
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