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Sweet and Spicy Quinoa, Cabbage and Apple

Serves 4


    Sweet and Spicy Quinoa, Cabbage and Apple

    Most people drown their quinoa in too much water or stock when cooking. Check out the best way to retain the nuttiness of the grain following the method below. Add a few grilled ingredients, nuts and fresh herbs, and it’s a powerhouse dish that covers all the bases for a healthy cancer-fighting meal.


    Sweet and Spicy Quinoa, Cabbage and Apple


    • 1 cup (250 ml) organic white quinoa
    • 1 1/4 cups (310 ml) water or vegetable stock
    • 1/3 cup (80 ml) freshly squeezed lime juice
    • 1 stalk lemon grass, chopped
    • 1 1/2 Tbsp (30 ml) pure maple syrup
    • 1 Tbsp (20 ml) toasted sesame oil
    • 1 tsp (5 ml) wheat-free tamari sauce
    • 1 garlic clove, crushed
    • Generous pinch crushed chilli flakes
    • 1/4 cup (60 ml) extra-virgin olive oil
    • 1 cup (250 ml) chickpeas, rinsed and drained
    • 1 cup (250 ml) very finely shredded red cabbage
    • 1 unpeeled Granny Smith apple, cored and chopped
    • 3 tsp (15 ml) fresh squeezed lemon juice
    • 3 spring onions, thinly sliced
    • 1/2 cup (125 ml) brown-skinned sliced almonds, toasted
    • 1/3 cup (80 ml) chopped Italian parsley


    Per serving:

    • kilojoules2110
    • protein13g
    • fat26g
      • saturated fat3g
      • trans fat0g
    • carbohydrates58g
      • sugars13g
      • fibre8g
    • sodium103mg



    Using fine sieve, thoroughly rinse quinoa under cold running water. Place in dry heavy saucepan. Heat over medium heat, stirring to dry grains, about 3 to 5 minutes. Add water or vegetable stock. Be careful, as it will sizzle and splatter. Reduce heat to medium-low. With lid ajar, cook quinoa for 15 minutes or until liquid has evaporated.


    Fluff with fork when done and spread out in baking dish to separate grains and to prevent them from sticking. Slightly dry and cool to room temperature.


    Meanwhile, combine dressing ingredients except oil in small heavy saucepan. Boil over high heat and reduce until thick and syrupy. Remove. Cool. Strain into small bowl. Whisk in olive oil.


    Measure out remaining ingredients, stirring apple into lemon juice to prevent it from browning. To assemble, place quinoa in large serving dish. Add chickpeas, cabbage, apple (discard lemon juice) and spring onions. Drizzle with dressing and gently toss to coat. Sprinkle with almonds and parsley.



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