The Perfect Quinoa Cabbage Salad Recipe for Fresh Zesty Lunches

Crisp, vibrant quinoa cabbage salad bursts with unexpected flavor combinations that spark culinary curiosity.

Mediterranean ingredients dance across your plate with refreshing boldness.

Crunchy cabbage mingles seamlessly with protein-packed quinoa, creating a nutritious masterpiece.

Zesty herbs and tangy dressing bring remarkable depth to each delightful bite.

Simple ingredients merge into an extraordinary lunch or side dish that feels both elegant and approachable.

Colorful vegetables add stunning visual appeal to this clean, satisfying meal.

You’ll find this recipe perfect for quick weeknight dinners or weekend gatherings.

Discover how deliciously healthy eating can be with just a few smart ingredient choices.

What Makes Quinoa Cabbage Salad So Good

• Packed with protein-rich quinoa, vibrant vegetables, and crunchy almonds, this salad delivers a knockout punch of essential nutrients in every delightful bite.
• Swap ingredients based on your pantry or preference – use different herbs, add protein, or switch up dried fruits for a personalized culinary adventure that keeps meals exciting.
• Works beautifully as a standalone dish or supporting side, adapting seamlessly to lunch boxes, potlucks, picnics, and family dinners with its fresh, zesty flavors.

Quinoa Cabbage Salad Ingredients

• Quinoa: Protein-rich, gluten-free grain base for the salad.
• Cabbage: Crunchy and nutritious vegetable for texture.
• Carrots: Sweet and colorful vegetable for added crunch.

• Green Onions, Cilantro, Parsley: Fresh herbs for bright flavor and garnish.

• Almonds, Dried Cranberries, Raisins: Crunchy and sweet additions for extra texture.

• Olive Oil, Apple Cider Vinegar, Lemon Juice: Tangy base for the dressing.
• Honey, Maple Syrup: Natural sweeteners for balanced flavor.
• Dijon Mustard: Adds depth and sharpness to the dressing.
• Salt, Pepper: Essential seasonings for overall taste.

How to Toss Quinoa Cabbage Salad

Step 1: Boil and Cook Quinoa

Grab a medium saucepan and bring water or vegetable broth to a rolling boil.

Toss in the rinsed quinoa, turn the heat down low, cover the pan, and let it simmer gently.

Watch for about 15-20 minutes until the quinoa absorbs all the liquid and becomes fluffy.

Once done, remove from heat and let it cool down completely.

Step 2: Chop and Mix Vegetables

• Shredded cabbage
• Shredded carrots
• Sliced green onions
• Chopped cilantro
• Chopped parsley
• Sliced almonds (optional)
• Dried cranberries or raisins (optional)

Toss all these colorful ingredients together in the bowl.

Step 3: Whip Up the Dressing

• Olive oil
• Apple cider vinegar or lemon juice
• Honey or maple syrup
• Dijon mustard
• Salt
• Pepper

Mix until everything blends smoothly and looks glossy.

Step 4: Combine Everything

Add the cooled quinoa into the vegetable bowl.

Pour the dressing over the top, making sure to cover all the ingredients evenly.

Step 5: Toss and Coat

Gently mix everything together, ensuring each bite gets a perfect coating of the tangy dressing.

Step 6: Plate and Garnish

Transfer the salad to a serving dish or individual bowls.

Sprinkle some extra herbs or almonds on top for a beautiful finish.

Step 7: Serve and Enjoy

This salad works wonderfully as a side dish.

Want to make it a full meal?

Add some grilled chicken, tofu, or chickpeas to boost the protein.

Smart Tips for Quinoa Cabbage Salad

• Wash quinoa under cold water to remove the natural coating called saponin, which can taste bitter and affect the overall flavor of the salad.
• Slice cabbage and carrots thinly to ensure a crisp texture and better dressing absorption, creating a more enjoyable eating experience.
• Add grilled chicken, tofu, or chickpeas to transform this salad from a side dish into a satisfying, nutritious main course with extra protein.
• Adjust vinegar or lemon juice quantities to balance tanginess – start with less and gradually add more to suit your taste preferences without overwhelming the salad.
• Make the salad a day in advance, storing dressing separately to prevent vegetables from becoming soggy, ensuring fresh, crisp flavors when ready to serve.

How to Keep Quinoa Cabbage Salad Fresh

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Keep salad chilled to maintain freshness and prevent bacterial growth.
• Not recommended due to quinoa and vegetables losing texture and becoming mushy when thawed. Cabbage tends to release water, compromising salad quality.
• Separate dressing from salad ingredients before storing to prevent sogginess. Keep dressing in a small sealed jar and mix just before eating to maintain crispness.
• Before serving cold leftovers, let salad sit at room temperature for 10-15 minutes. Gently toss to redistribute dressing and restore original flavors. Add fresh herbs or extra nuts to refresh the salad's crunch.

Best Pairings for Quinoa Cabbage Salad

• Pair Crisp White Wine: Select a light, refreshing Sauvignon Blanc or Pinot Grigio that complements the salad's bright, tangy flavors and cuts through the quinoa's earthy notes.
• Boost with Sparkling Water: Add a zesty citrus-infused sparkling water to enhance the salad's freshness and provide a clean, palate-cleansing effect between bites.
• Elevate with Herbal Tea: Brew a cool mint or chamomile iced tea to balance the salad's vibrant herbal elements and provide a soothing, hydrating companion.
• Match with Light Protein: Include grilled chicken, seared tofu, or roasted chickpeas to transform the salad into a complete, protein-packed meal with complementary textures and flavors.

Cabbage Salad Flavor Options

• Vegan Power Bowl: Replace honey with agave nectar and add roasted chickpeas for extra protein and crunch. Swap almonds for pumpkin seeds to increase nutritional value.
• Gluten-Free Mediterranean Version: Use quinoa as base, add cucumber, tomatoes, and replace Dijon mustard with lemon-tahini dressing. Incorporate kalamata olives for authentic Mediterranean flavor.
• Spicy Southwest Remix: Add diced jalapeños, black beans, and swap cilantro for fresh chopped green chiles. Include cumin and chili powder in the dressing for a zesty kick. Sprinkle with crumbled cotija cheese or vegan alternative.
• Low-Carb Cauliflower Swap: Replace quinoa with riced cauliflower to reduce carbohydrates. Keep original dressing and vegetable mix. Top with grilled shrimp or seared tofu for protein boost.

FAQs

• Is quinoa a good source of protein?

Quinoa is a complete protein, containing all nine essential amino acids. It provides about 8 grams of protein per cup, making it an excellent plant-based protein source for vegetarians and vegans.

• Can I make this salad ahead of time?

Yes, this quinoa cabbage salad can be prepared in advance. Store it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually improve as they meld together over time.

• How can I make this salad gluten-free?

This recipe is naturally gluten-free. Just ensure that your quinoa and any additional ingredients are certified gluten-free, especially if you have celiac disease or gluten sensitivity.

• What are the health benefits of this salad?

This salad is nutrient-dense, packed with fiber from quinoa and cabbage, vitamins from fresh vegetables, and provides a good balance of protein, complex carbohydrates, and healthy fats from ingredients like almonds and olive oil.

Quinoa Cabbage Salad Recipe

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4.7 from 9 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Mediterranean-inspired quinoa cabbage salad delivers a zesty symphony of fresh ingredients dancing with tangy herbs. Crisp cabbage and protein-packed quinoa combine in a light, refreshing dish perfect for health-conscious diners seeking quick, delicious nutrition.

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Ingredients

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Main Ingredients:

• 1 cup quinoa (rinsed)
• 3 cups shredded cabbage (green or purple)
• 1 cup shredded carrots

Vegetables and Herbs:

• 1/2 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley

Optional Add-ins:

• 1/4 cup sliced almonds
• 1/4 cup dried cranberries or raisins

Cooking Liquid:

• 2 cups water or vegetable broth

Dressing Ingredients:

• 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

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Instructions

1. Prepare quinoa in a medium saucepan by boiling water or vegetable broth. Add rinsed quinoa, reduce heat to low, and simmer for 15-20 minutes until liquid is absorbed and grains are tender. Allow quinoa to cool completely.
2. Create a vibrant base in a large mixing bowl by combining shredded cabbage, grated carrots, thinly sliced green onions, fresh chopped cilantro, and parsley.
3. Incorporate crunchy texture with sliced almonds and sweet dried cranberries or raisins into the vegetable mixture.
4. Craft a zesty dressing by whisking olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until smooth and well-integrated.
5. Fold cooled quinoa into the vegetable mixture, ensuring even distribution of ingredients.
6. Drizzle prepared dressing over the salad and gently toss to coat all components thoroughly.
7. Transfer to serving dish, garnishing with additional herbs or almonds for visual appeal and extra crunch.
8. Elevate the salad into a complete meal by adding protein such as grilled chicken, tofu, or chickpeas if desired.

Notes

• Rinse quinoa thoroughly to remove bitter saponin coating, ensuring a cleaner, more pleasant taste.
• Toast quinoa briefly in a dry pan before boiling to enhance its nutty flavor and improve overall texture.
• Chop vegetables uniformly to create balanced bites and ensure even dressing distribution throughout the salad.
• Let quinoa cool completely before mixing to prevent wilting delicate herbs and maintain crisp vegetable texture.
• Customize dressing by adjusting vinegar or honey levels to suit personal taste preferences.
• Swap ingredients easily for dietary needs: use maple syrup for vegan version, replace almonds with sunflower seeds for nut allergies.
• Prepare salad in advance, as flavors develop and improve after marinating for a few hours in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 220
• Sugar: 5g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 0mg