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Quinoa and Red Cabbage Salad

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A vibrant and nutritious salad featuring quinoa, red cabbage, and a medley of fresh veggies, all tossed in a zesty dressing.

Ingredients

Scale
  • 1 cup quinoa
  • 1 ¾ cups water or vegetable broth
  • â…“ tsp salt
  • 2 cups red cabbage, shredded
  • 1 cup carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 1 can red kidney beans, drained (can be substituted with chickpeas)
  • ½ cup parsley, chopped
  • ½ of one lemon, juice
  • 2 tbsp olive oil
  • 1 tbsp sumac
  • ½ tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • Salt to taste

Instructions

  1. Rinse the Quinoa: Start by rinsing your quinoa under cold water to remove bitter saponins.
  2. Cook the Quinoa: In a medium pot, combine the rinsed quinoa with water or broth and salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes.
  3. Prepare the Veggies: Shred the red cabbage and carrot, slice the red bell pepper, and chop the parsley.
  4. Create the Dressing: Mix lemon juice, olive oil, sumac, maple syrup, balsamic vinegar, and salt in a bowl.
  5. Combine the Ingredients: Mix quinoa, veggies, and beans in a large bowl. Pour dressing over and toss gently.
  6. Chill Before Serving: Refrigerate for at least 15 minutes to enhance flavors.

Notes

Leftover salad can be stored in an airtight container for up to 3 days. The flavors improve as they meld together.

Nutrition

Find it online: https://thestationrecipes.com/quinoa-and-red-cabbage-salad-quinoa-salad/

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