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
- % Daily value*
-
Total Fat
4.5g
6%-
Saturated Fat
0.6g
3% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
220mg
10% -
Total Carbohydrate
27g
10%-
Dietary Fiber
6g
21% -
Total Sugars
5g
-
Dietary Fiber
-
Protein
9g
-
Potassium
460mg
10%
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