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1 1/2 cups water
1/2 cup red quinoa, rinsed well
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
Salt and pepper to taste
Nonfat Greek yogurt, for serving (optional)
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1st Keep
 ApesBrooks
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