I love dill. I suppose enough time spent in Russia will lead one to that allegiance. But back here in the States, I typically associate it with summer. I use it to spike my potato salad with flavor and to give a hearty punch to my gazpacho. Dill in the winter? I am hereby sold on it.
Also, I have to say that in looking back through my archives I can see that I have a definite pattern in recipe-sharing. It goes like this. Healthy bean-grain-veggie dish. Cake. Healthy bean-grain-veggie dish. Pie. Healthy bean-grain-veggie dish. Cookies. This is fairly representative of life around here, I would say, except when Eric makes a meat dish every now and again. I was telling Eric today that I wouldn’t do well with some diet or other because I like vegetables too much. And then I paused for a second and added, “And cake.” It’s all in the name of a healthy balance, and that’s what where we find ourselves most days.
But enough about all that–let me tell how delicious this is. I would eat it every night. Next time I will for sure double the recipe. I love the crunch of the quinoa and cabbage, and the lemon makes it so fragrant and lightly tart. And the dill, well, the dill is the star. The more, the better, I say!
Quinoa and Chickpeas with Lemony Cabbage and Dill
Recipe from Martha Stewart
1 1/2 cups water
1/2 cup red quinoa, rinsed well
Coarse salt and freshly ground pepper
4 tablespoons extra-virgin olive oil, divided
1/2 head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise, divided
1 can (15 ounces) chickpeas, drained and rinsed
3 ounces pitted large green olives, such as Castelvetrano or Cerignola, halved (about 3/4 cup)
1 lemon, zested and juiced
1/2 cup coarsely chopped fresh dill
-Bring water to a boil in a medium pot over medium-high heat. Stir in quinoa and 1/2 teaspoon salt, and return to a boil. Reduce heat to low, cover, and simmer 15 minutes. Uncover, raise heat to high, and cook until water evaporates and quinoa is dry and tender, about 5 minutes (stir frequently to prevent scorching).
-Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half the cabbage and 1/2 teaspoon salt, and cook, stirring occasionally, until tender and golden brown in places, about 8 minutes. Transfer to a bowl. Repeat with 1 1/2 tablespoons oil, 1/2 teaspoon salt, and remaining cabbage.
-Add remaining tablespoon oil to skillet. Return sauteed cabbage to skillet, add quinoa, and raise heat to high. Cook, stirring occasionally, until quinoa is toasted and crisp, about 8 minutes. Remove from heat. Add chickpeas, olives, and lemon zest and juice, and toss to combine. Season with salt and pepper. Stir in dill and serve warm.