Appetizers / Soups / Salads

Quinoa, cabbage chickpeas takes several minutes to prepare.

Quinoa, cabbage chickpeas takes several minutes to cook.

Quinoa, cabbage chickpeas makes 8 servings.

The ingredients for Quinoa, cabbage chickpeas are:

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

Here is how you make Quinoa, cabbage chickpeas:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user DETERMINED222.

The nutritional information for Quinoa, cabbage chickpeas is:

• 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