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Martha Stewart's Toasted Quinoa and Cabbage Recipe

Eating Clean: Toasted Quinoa and Cabbage For Digestion

If your body needs a reset, it's time to eat clean. This lemony toasted quinoa and wilted cabbage salad is the perfect recipe for any clean-eating endeavours; not only do the flavours meld well together, but each ingredient helps aid digestion, like the fibre in the quinoa, chickpeas, and cabbage and the detoxifying properties of lemon. Serving with an optional dollop of probiotic-filled Greek yoghurt will also aid in regulating your system. Read on for the recipe.

Lemony Toasted Quinoa and Cabbage Salad

From Martha Stewart

Martha Stewart's Toasted Quinoa and Cabbage Recipe

Ingredients

  1. 1 1/2 cups water
    1/2 cup red quinoa, rinsed well
    4 tablespoons extra-virgin olive oil, divided
    1/2 head Savoy cabbage (about 450 grams), cored and thinly sliced lengthwise, divided
    1 can (425 grams) chickpeas, drained and rinsed
    85 grams pitted large green olives, halved (about 3/4 cup)
    1 lemon, zested and juiced
    1/2 cup coarsely chopped fresh dill
    Salt and pepper to taste
    Non-fat Greek yoghurt, for serving (optional)

Directions

  1. Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 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 5 minutes (stir frequently to prevent scorching).
  2. Heat 1 1/2 tablespoons oil in a large non-stick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.
  3. Add remaining tablespoon oil to skillet. Return sautéed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yoghurt.

Serves four.

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