alive logo

Sweet and Spicy Quinoa, Cabbage and Apple

Serves 4


    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.



    SEE MORE »
    Warming Winter Chocolate Bark

    Warming Winter Chocolate Bark

    A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.