Recipe Of The Month: Tricolour Quinoa & Warming Green Savoy Cabbage Pan

Make Well - Tricolour Quinoa & Warming Green Savoy Cabbage Pan

This article is intended for customers from all countries other than Germany*

Cold days mean cravings for cosy, nutrient-dense comfort foods, like our delicious and fulfilling Tricolour Quinoa & Warming Green Savoy Cabbage Pan!

When it comes to winter superfoods, nothing quite stand out like cruciferous cabbage and kale. Despite being rich in nutrients and fibre, these kings of convenience are also cheap to buy, quick to prepare and enjoy a really long shelf-life in the fridge!


Ingredients (~4 portions)

  • 350g green savoy cabbage, washed and chopped into bite sized pieces
  • 350g tricoloured organic quinoa
  • 150g chickpeas (canned or dried. If dried, soak overnight before boiling)
  • 40g dried tomatoes, sliced
  • 1 small onion, finely diced
  • 1 handful natural pine nuts, lightly toasted
  • 1 tablespoon of raisins
  • 1 tablespoon of olive oil
  • 2 cloves garlic, grated
  • Salt and Pepper for seasoning
  • 1 teaspoon almond butter 
  • Nut and seed mix for sprinkling



Soak the grated garlic and sliced dried tomatoes in hot water for 5 Minutes. Reserving the water, drain the garlic and tomatoes and set aside.

Cook the chickpeas and quinoa as instructed on the package in slightly salted water (if you use canned chickpeas, drain them and set aside).

Mix a dressing with the leftover soaking water, olive oil and almond butter. Season with salt and pepper to taste.

On a medium-high heat, fry the onion in a large pan until soft (around 3-5 minutes). Add the green savoy cabbage to the pan, turn down to low and fry for a further 5 minutes. (If you are sensitive to cabbage and/or suffer from related bloating issues, steam or saute the cabbage prior to adding it into the pan with the onions). 

After 5 minutes, add in the chickpeas and quinoa along with the soaked dried tomatoes and garlic.

Once mixed and heated through, pile mix into a bowl and decorate with raisins, roasted pine nuts and the nut sprinkles of your choice on top. Drizzle over the almond butter dressing and serve!