This is delicious with warm shredded rotisserie chicken on top. It’s Kevin's favorite way to eat it! The combination of the crunchy cabbage, vinaigrette, and warm chicken is amaze. Try with sautéed or BBQ shrimp.
1 cup tricolor quinoa - or any plain color, I find tricolor looks better for presentation
2 cups chicken broth
1/4 cup white onion chopped fine
1 tbs harissa oil (or any oil for sautéing the onion)
1 head napa cabbage
1/2 cup chopped red onion
1 jalapeño pepper, deseeded and diced small
1/4 cup red pepper diced small
1/4 yellow or orange pepper diced small
2 cans organic garbanzo beans drained
2 handfuls of chopped cilantro
1/2 - 3/4 cup vinaigrette of your choice. For a homemade version refer to my Simple Mustard Vinaigrette
JF Universal Salt to taste
In a small saucepan, sauté the white onion in the harissa oil until soft.
Add the chicken stock to the quinoa and bring to the boil, cover and simmer low for 15 minutes.
When cooked, transfer the quinoa to a bowl and let cool on the counter. If you are in a rush transfer the quinoa to a parchment lined baking sheet and cool in the fridge for 15 minutes, this will speed up the cooling process.
Rinse and finely chop the cabbage about ¾ of the way down. Add to a large mixing bowl.
Add drained garbanzo beans,onion, jalapeño and peppers. Mix to combine.
Add cooled quinoa and mix again.
Add vinaigrette and toss.
Season to taste.