1 cup tricolor quinoa (sub cauliflower rice)
2 cups chicken broth
¼ cup white onion, chopped fine
1 tbs harissa oil (sub olive oil)
1 head napa cabbage, chopped
½ cup red onion, chopped
1 jalapeño pepper, deseeded and diced
¼ cup red pepper, diced
¼ yellow or orange pepper, diced
2 cans organic garbanzo beans, drained
2 handfuls cilantro, chopped
½-¾ cup JF 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.