Lunch: 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.

Ingredients

1/2 cup red quinoa 
1 cup fat-free low-sodium chicken or vegetable broth
3/4 cup nonfat plain Greek yogurt
1 Tbsp olive oil
2 Tbsp rice wine vinegar
1 Tbsp dry dill
1 tsp garlic powder
1/2 tsp salt (optional)
1/2 tsp ground black pepper
1 (14 oz) package coleslaw mix (shredded cabbage and carrots)
1 (15 oz) can chickpeas, drained and rinsed

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.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free including the broth, and this recipe can be made gluten-free.
Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy Vegetable, 1 Fat

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