Toasted Quinoa Cabbage Salad

Toasted Quinoa Cabbage Salad

Toasted Quinoa Salad 4

This salad was totally for me……..and it was damn good!!!!

Truth be told Tim is not a quinoa lover. I adore it….I would eat it all the time. I have found it frozen at my local grocery store, which I should give a heads up to Kroger…What the “Forks” for Dinner’s, go to grocer. The frozen quinoa comes in a steam-able bag and is perfect for dishes that call for quinoa….pop it in the wave and a couple of minutes later…ta da…..recipe ready.

I have been eating a lot of chickpeas …aka garbanzo beans lately. They have a kinda nutty taste and a texture thats buttery, but starchy too. Plus they have a ton of fiber and protein that makes them perfect for a meatless dish. Not this dish… has bacon….yum!!! The dish has bacon because it has cabbage, and you need bacon with cabbage…..just saying!

Toasted Quinoa Salad 2

The other ingredients, were things I had left over from other dishes. Thats the tough part of buying groceries for two, you have stuff left! So, in my effort to be thrifty, I wanted to use up, some carrots,red pepper, and snow peas. They melded really well with the quinoa, bacon, and cabbage.

A little lemon zest and juice for a bright tartness, and dill for that springtime touch…..Toasted Quinoa Salad. You can serve this either warm or cold…..perfect springtime salad for lunch or a light dinner!


Toasted Quinoa Cabbage Salad

Toasted Quinoa Salad 4
  • Author: Marty Boyd
  • Yield: 4


  • 2 cups cooked quinoa
  • 1 tablespoons coconut oil oil
  • 2 slices applewood smoke bacon cut into small pieces
  • 1/2 head cabbage thinly sliced
  • 1/4 cup red pepper
  • 1/4 cup carrots
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 cup snow peas
  • 1 lemon, zested and juiced
  • 1/2 cup coarsely chopped fresh dill
  • Salt and pepper to taste


  1. Cook quinoa according to package directions. (I buy mine frozen in a steam-able bag at my local grocery store.)
  2. Cook bacon in a large nonstick skillet over medium-high heat until crispy. Remove, reserving the bacon fat. Add cabbage, red pepper, and carrots cooking until cabbage is limp.
  3. Add remaining tablespoon oil to skillet. Add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crispy, about 8-10 minutes. Remove from heat. Add chickpeas, snow peas, bacon,lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill.

Toasted Quinoa Salad Collage

Spring Chicken Soup

Spring Chicken Soup

Awww Spring is in the air……last week was freezing, what a difference a day makes……today was in the 40’s and it will be in the 50’s the rest of the week…..So long Winter…….Hello Spring!

Although the winter here was nothing like the folks out east, it has seemed long. I am ready for my flip-flops and no coat…….I hate shoes and coats…..both are too cumbersome.

So, it’s still chilly out, and Tim and I were in the mood for chicken, so how about chicken soup? But, lets pay homage to Spring……..Spring Chicken Soup.
Continue reading “Spring Chicken Soup”