To help you with that get-in-shape New Yearís resolution, here is a healthy recipe by David Corder.This is a unique new salad recipe thatís far from ordinary. With cabbage, green olives, chickpeas, quinoa and a lemony dressing, this salad really satisfies! Itís fantastic as a meal all on its own, or served as a side dish.There are many elements of this salad that stand out, most particularly the green olives. With a creamy feel and smooth taste, these olives are a perfect pair with the lemony dressing. Enjoy!Toasted Lemon Quinoa Cabbage SaladServings: 6Hereís what you need:
- 1 1/2 cups water
- 1/2 cup red quinoa, rinsed well
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise
- 1 can (15 ounces) chickpeas, drained and rinsed
- 3 ounces pitted large green olives, such as Castelvetrano or Cerinola, halved (about 3/4 cup)
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and Ω 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 five minutes (stir frequently to prevent scorching)
- Heat 1 tablespoon oil, cabbage and 1 teaspoon salt in a large nonstick skillet over medium-high heat, and cook, stirring occasionally, until tender and golden brown in places, about eight minutes. Transfer to a bowl
- Add remaining oil to skillet. Return sautÈed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about eight minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper.
