Quinoa, cabbage chickpeas

Name: Quinoa, cabbage chickpeas Recipe
Yield: 8
Ingredients: 2 tbsp olive oil; 2 medium red potatoes diced; 1/4 of a medium turnip diced; 3 cloves garlic minced; 1 cup canned chickpeas drained and rinsed; 1/2 a medium purple cabbage thinly sliced; 6 Brussels sprouts quartered; 1 cup quinoa; 2 cups water; 1 cube knorr chicken stock; salt and pepper to taste

Number of Servings: 8

Ingredients

2 tbsp olive oil2 medium red potatoes, diced1/4 of a medium turnip, diced3 cloves garlic, minced1 cup canned chickpeas, drained and rinsed1/2 a medium purple cabbage, thinly sliced6 Brussels sprouts, quartered1 cup quinoa2 cups water1 cube knorr chicken stocksalt and pepper to taste

Directions

Bring water, quinoa and stock to boil, reduce heat and let simmer about 15 minutes, or until all water has been soaked up.
Meanwhile, heat olive oil in skillet, add potatoes and turnip and cook until lightly golden. Add chickpeas and garlic and cook for 2-3 minutes. Add in brussels sprouts and cabbage and continue to cook until wilted.
Stir cooked quinoa into mixture and salt and pepper to taste. Serve hot or cold.

Serving Size: approx. 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DETERMINED222.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving