Description
A refreshing and nutritious Quinoa Cabbage Salad combining fluffy quinoa with crunchy cabbage, carrots, and fresh herbs, tossed in a tangy, slightly sweet vinaigrette. Perfect as a light side dish or a healthy meal when paired with protein.
Ingredients
Scale
Quinoa Base
- 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
- 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 until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool completely.
- 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 olive oil, apple cider vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until well combined and emulsified.
- Assemble Salad: Add the cooked and cooled quinoa to the vegetable mixture. Pour the dressing over all the salad ingredients.
- Toss to Combine: Gently toss everything together until the salad is evenly coated with the dressing and well combined.
- 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 flavorful side dish or complement it with grilled chicken, tofu, or chickpeas to make a complete meal.
Notes
- Rinsing quinoa before cooking removes its natural bitterness and improves flavor.
- Feel free to substitute apple cider vinegar with lemon juice based on your preference.
- For a vegan version, use maple syrup instead of honey.
- Sliced almonds add a wonderful crunch, but can be omitted to keep allergens away.
- The salad stores well in the refrigerator for up to 3 days, making it a great make-ahead option.
