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Toasted-Quinoa Saute with Lemony Cabbage and Dill
MARTHA STEWART11Ingredients
60Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups water
- 1/2 cup red quinoa (rinsed well)
- freshly ground pepper
- coarse salt
- 4 Tbsp. extra-virgin olive oil (divided)
- 1/2 head savoy cabbage (about 1 pound, cored and thinly sliced lengthwise, divided)
- 15 oz. chickpeas (drained and rinsed)
- 3 oz. green olives (pitted large, such as Castelvetrano or Cerignola, halved, about 3/4 cup)
- 1 lemon (zested and juiced)
- 1/2 cup fresh dill (coarsely chopped)
- low fat greek yogurt (or sour cream, for serving, optional)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol |
| Sodium880mg37% |
| Potassium620mg18% |
| Protein11g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber11g44% |
| Sugars2g |
| Vitamin A25% |
| Vitamin C100% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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