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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
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Step-By-Step Instructions:
- Thoroughly rinse the quinoa in a fine mesh sieve under cold running water.
- 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.
- In a large bowl, whisk together the yogurt, olive oil, rice wine vinegar, dry dill, garlic powder, salt (optional), and pepper.
- Add quinoa and remaining ingredients. Toss to coat.
Nutrition facts
6 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 180
-
Total Fat
4.5g
- Saturated Fat 0.6g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 220mg
-
Total Carbohydrate
27g
- Dietary Fiber 6g
- Total Sugars 5g
- Protein 9g
- Potassium 460mg
- Phosphorous 205mg
Ingredients
quinoa
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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