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Toasted-Quinoa Saute With Lemony Cabbage And Dill

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Toasted-Quinoa Saute With Lemony Cabbage And Dill

Ingredients

  • 1 1/2 cups water
  • 1/2 cup red quinoa, rinsed well
  • coarse salt and freshly ground pepper
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 head savoy cabbage (about 1 pound), cored and thinly sliced lengthwise, divided
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 3 ounces pitted large green olives, such as castelvetrano or cerignola, halved (about 3/4 cup)
  • 1 lemon, zested and juiced
  • 1/2 cup coarsely chopped fresh dill
  • low-fat greek yogurt or sour cream, for serving (optional)
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