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Saute cabbage, quinoa and chickpeas.


Here is one of my favorite recipes, oh so yummy. enjoy
Saute cabbage, quinoa and chickpeas.
(adapted from Martha Stewart)
INGREDIENTS
1 1/2 cups water
1/2 cup multi color 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
1 lemon, zested and juiced
Cook quinoa in a pan or I use a rice cooker.
Heat 1 1/2 tablespoons oil in a large nonstick 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.
Add remaining tablespoon oil to skillet.
Return sauteed 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,and lemon zest and juice, and toss to combine. Season with salt and pepper. Enjoy!
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