Toasted Quinoa and Cabbage Salad
Nutrition per Serving
185
Calories
9g
Protein
27g
Carbs
4.5g
Fat
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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