Food & Cooking Recipes Salad Recipes Toasted-Quinoa Saute with Lemony Cabbage and Dill 3.3 (74) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 45 mins Total Time: 1 hrs Servings: 4 Sauteing cabbage for a protein-rich quinoa dish turns it tender, not watery. Ingredients 1 ½ cups water ½ cup red quinoa, rinsed well Coarse salt and freshly ground pepper 4 tablespoons extra-virgin olive oil, divided ½ head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise, divided 1 can (15 ounces) chickpeas, drained and rinsed 3 ounces pitted large green olives, such as Castelvetrano or Cerignola, halved (about ¾ cup) 1 lemon, zested and juiced ½ cup coarsely chopped fresh dill Low-fat Greek yogurt or sour cream, for serving (optional) Directions Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching). Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage. Add remaining tablespoon oil to skillet. Return sauteed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill, and serve with yogurt. Print