Quinoa, cabbage chickpeas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 221.4
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 251.4 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 5.7 g
- Protein: 7.0 g
View full nutritional breakdown of Quinoa, cabbage chickpeas calories by ingredient
Number of Servings: 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
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.
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.