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Quinoa Cabbage Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 80 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Healthy, Vegetarian
  • Diet: Vegetarian

Description

This refreshing Quinoa Cabbage Salad is a vibrant, nutrient-packed dish combining fluffy quinoa with crunchy cabbage, sweet dried cranberries, and a tangy homemade dressing. Perfect as a light lunch or a colorful side, this salad is easy to prepare and packed with wholesome ingredients that provide a balance of textures and flavors.

Ingredients

Grains

  • 1 cup quinoa (rinsed)
  • 2 cups water or vegetable broth

Vegetables & Herbs

  • 3 cups shredded cabbage (green or purple)
  • 1 cup shredded carrots
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley

Add-Ins (Optional)

  • 1/4 cup sliced almonds (optional, for crunch)
  • 1/4 cup dried cranberries or raisins (optional, for sweetness)

Dressing

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Cook Quinoa: In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool completely.
  2. Prepare Vegetables: In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced green onions, chopped cilantro, chopped parsley, sliced almonds (if using), and dried cranberries or raisins (if using). Mix thoroughly to distribute ingredients evenly.
  3. Make Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until the dressing is smooth and well combined.
  4. Assemble Salad: Add the cooked and cooled quinoa to the bowl with the vegetables and herbs. Pour the prepared dressing over the salad ingredients.
  5. Toss to Combine: Gently toss everything together using salad tongs or two large spoons, ensuring the quinoa and veggies are evenly coated with the flavorful dressing.
  6. Serve: Transfer the quinoa cabbage salad to a serving dish or individual bowls. Garnish with additional chopped herbs or sliced almonds if desired for an extra touch of color and texture.
  7. Enjoy: Serve the salad as a light side dish or bulk it up by adding grilled chicken, tofu, or chickpeas for a complete, satisfying meal.

Notes

  • Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness.
  • You can substitute apple cider vinegar with lemon juice depending on your taste preference.
  • The salad tastes best when the quinoa is fully cooled to avoid wilting the cabbage.
  • Optional ingredients like almonds and dried cranberries add texture and sweetness but can be omitted for a simpler salad.
  • Adjust salt and pepper according to your dietary needs and preference.
  • For a vegan version, use maple syrup instead of honey in the dressing.

Find it online: https://slsrecipes.com/quinoa-cabbage-salad-recipe/