Warm Chickpea, Quinoa, & Cabbage Salad
Can I call this a salad if there are no greens in it? Am I allowed to do that? It’s not really a pasta dish, nor is it any sort of casserole, so that’s what we’re gonna go with. I mean potato salad and egg salad and pasta salad don’t necessarily have greens in them either so it seems justifiable to call this a warm salad.
Lately I’ve been fascinated by beautifully colored foods, so I wanted to make a healthy summer dinner using a gorgeous purple cabbage. Cabbage is one of those foods that can be really underwhelming, especially when it’s sordidly wrapped in plastic and thrown in the produce aisle. It may seem bland, but cabbage is actually a great addition to your diet. It helps your body produce keratin, which helps you to grow strong hair and nails, and it’s full of brain-boosting vitamin K. So combined with protein-packed quinoa and chickpeas, this is one nutritious meal. Lemon and parsley bring out the buttery flavor of the cabbage and chickpeas when they’re sautéed, so don’t think for once you have to sacrifice taste for health!
Warm Chickpea, Quinoa, and Cabbage Salad: serves 6
1 head purple cabbage
2 cups quinoa
2 cups water
2 cups vegetable broth
2 tbsp olive oil
2 cloves garlic
1 can chickpeas
1/2 cup chopped parsley
Cook the quinoa by placing it in a pot with the 2 cups water and 2 cups vegetable broth. Bring to a consistent simmer and allow to cook until all the liquid has been absorbed. I usually leave it uncovered so it’s easier to check and stir as it’s nearly done. It should take about 15 minutes.
In the meantime, prepare your cabbage by cutting it in half, then cutting out the spine and chopping the leaves in to medium-sized chunks. Mince garlic and heat olive oil in a skillet. Sauté garlic until golden and fragrant, and add chopped cabbage. It will seem overwhelming at first, but gently stir it until it’s fully coated in oil and it will soften and decrease in volume. Once it’s softer and a pinker shade of purple, juice the lemon and add the juice to the skillet. Drain liquid from chickpeas and add to the cabbage. Stir in chopped parsley. Sauté for 5 minutes.
Once the cabbage/chickpeas are properly sautéed, combine with quinoa. Serve warm.