Toasted Lemon Quinoa Cabbage Salad - Evolve Fitness

Ingredients

• 1 ½ cups water
• ½ cup red quinoa, rinsed well
• 1 teaspoon salt
• 2 Tablespoons extra-virgin olive oil, divided
• ½ head Savoy cabbage (about 1 pound), cored and thinly sliced lengthwise
• 1 can (15 ounces) chickpeas, drained and rinsed
• 3 ounces pitted large green olives, such as Castelvetrano or Cerinola, halved (about ¾ cup)
• 1 lemon, zested and juiced
• Salt and pepper to taste