Quinoa, Cabbage, and Garbanzo Beans

Ingredients

• ½ cup quinoa, rinsed
• 1 cup water
• 2 tablespoons olive oil
• ½ cup diced red potatoes (skin on)
• 1 small onion, minced
• 1 clove garlic, minced
• ½ cup garbanzo beans (drained and rinsed if using from can)
• 2 tablespoons fresh basil, julienned.
• 2 cups cabbage, julienned
• salt and pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine-mesh strainer. Bring the 1 cup of water to a boil in a small saucepan, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced potatoes and minced onion and cook for 4 minutes, stirring often.

3. Add a splash of water to the skillet, cover, and steam for 3 minutes until the potatoes are just tender.

4. Stir in the minced garlic and julienned cabbage. Cook uncovered for 4 minutes until the cabbage wilts, then season with salt and pepper.

5. Add the garbanzo beans and cook for 2 minutes until heated through.

6. Remove the skillet from the heat and fold in the cooked quinoa and julienned basil. Taste, adjust the salt and pepper, and serve warm.