Our Quinoa with Savoy Cabbage, Yellow Beans and Sweet Peppers recipe is a great late summer meal that comes together fairly quickly on those busy nights!


Quinoa with Savoy Cabbage, Yellow Beans and Sweet Peppers

  • 4 cups thinly shredded savoy cabbage
  • ½ lb of yellow beans, chopped into 1” pieces
  • 1 cippolini onion, thinly sliced
  • 4 mini peppers, any color, cut into thin strips
  • ½ bunch cilantro, minced
  • 1 cup raw quinoa (any variety)
  • 2 cups vegetable or chicken broth
  • 2 tablespoons Driftless Sunflower Oil
  • 1 large red or yellow onion, quartered and thinly sliced
  • 1 tablespoon poppy or sesame seeds, optional
  • Salt and freshly ground pepper to taste

  1. Rinse the quinoa and combine in a saucepan with the broth. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
  2. Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium-low heat until translucent. Layer the cabbage, yellow beans and peppers over the onions, cover, and cook for 5 minutes.
  3. Uncover, turn the heat up to medium-high, and saute, stirring frequently until all the vegetables are lightly and evenly browned.
  4. Transfer the cooked quinoa to the skillet and stir it in. Sauté for 3 to 4 minutes longer, stirring often. Add the cilantro and optional poppy seeds, season with salt and pepper, and serve.