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.
Ingredients
Scale
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
Instructions
- 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.
- Create a vibrant base in a large mixing bowl by combining shredded cabbage, grated carrots, thinly sliced green onions, fresh chopped cilantro, and parsley.
- Incorporate crunchy texture with sliced almonds and sweet dried cranberries or raisins into the vegetable mixture.
- 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.
- Fold cooled quinoa into the vegetable mixture, ensuring even distribution of ingredients.
- Drizzle prepared dressing over the salad and gently toss to coat all components thoroughly.
- Transfer to serving dish, garnishing with additional herbs or almonds for visual appeal and extra crunch.
- 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