Quinoa Cabbage Salad
This Quinoa Cabbage Salad is a delicious and nutritious option for a light meal or side dish. With its vibrant colors, crunchy texture, and flavorful dressing, it's sure to become a favorite in your recipe repertoire!
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 3 cups shredded cabbage green or purple
- 1 cup shredded carrots
- ½ cup sliced green onions
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- ¼ cup sliced almonds optional, for crunch
- ¼ cup dried cranberries or raisins optional, for sweetness
Dressing:
- ¼ 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
- 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.
- 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).
- 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 well combined.
- Assemble Salad:Add the cooked and cooled quinoa to the bowl with the vegetables. Pour the dressing over the salad ingredients.
- Toss to Combine:Gently toss everything together until the salad is evenly coated with the dressing.
- Serve:Transfer the quinoa cabbage salad to a serving dish or individual bowls. Garnish with additional chopped herbs or sliced almonds if desired.
- Enjoy:Serve the salad as a side dish or add grilled chicken, tofu, or chickpeas to make it a complete meal.