Ingredients:

  • 1 cup (185g) dry white or tri-color quinoa, rinsed
  • 2 cups (475ml) vegetable broth
  • 450g red cabbage, shredded very thin
  • 15 oz (400g) chickpeas, drained and rinsed
  • 0.5 tsp sea salt
  • 0.25 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) aged balsamic vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 clove garlic, grated
  • 1 tsp dijon mustard
  • 0.5 tsp freshly ground black pepper
  • 75g feta cheese, crumbled
  • 0.5 cup fresh cilantro, chopped
  • 0.25 cup toasted sunflower seeds
  • 3 green onions, thinly sliced

Instructions:

  1. Add rinsed quinoa to a dry saucepan over medium heat and toast for 2 minutes until nutty. Pour in vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
  2. Remove quinoa from heat and let it sit, covered, for 5 minutes to ensure the grains are fluffy and not mushy.
  3. Place shredded red cabbage in a large mixing bowl. Add a pinch of salt and rub the leaves between your fingers for 60 seconds until they look slightly glossy and softened.
  4. In a small jar, combine 60ml olive oil, 45ml balsamic, 15ml maple syrup, 1 tsp Dijon, 1 grated garlic clove, and 0.5 tsp pepper. Shake vigorously until the mixture is opaque and thick.
  5. Add the fluffy quinoa, 400g chickpeas, sliced green onions, and chopped cilantro to the cabbage bowl.
  6. Pour the dressing over the top and toss gently. Top with 75g crumbled feta and 0.25 cup toasted sunflower seeds just before serving to keep the crunch alive.