There’s something incredibly satisfying about the fresh crunch of cabbage paired with the nutty texture of quinoa, and that’s exactly what makes this Quinoa Cabbage Salad Recipe such a standout favorite. It’s a vibrant, colorful dish packed with wholesome ingredients that come together effortlessly to create a salad bursting with flavor and nutrition. Whether you’re craving a light lunch, a side for dinner, or a make-ahead meal, this recipe brings a perfect balance of textures and tastes that will brighten up any table.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the heart of this salad’s charm. Each item plays a key role, from the fluffy quinoa that provides protein to the crunchy cabbage and the sweet bursts from dried fruit, all rounded out by a lively dressing that ties everything together beautifully.
- 1 cup quinoa (rinsed): The base grain, providing a fluffy, protein-packed texture that soaks up the dressing beautifully.
- 2 cups water or vegetable broth: Choosing broth adds extra flavor to the quinoa as it cooks.
- 3 cups shredded cabbage (green or purple): Brings a crisp bite and vibrant color, making the salad feel fresh and hearty.
- 1 cup shredded carrots: Adds sweetness and a vivid orange contrast to the greens.
- 1/2 cup sliced green onions: Provides a mild oniony zing without overpowering.
- 1/4 cup chopped fresh cilantro: Adds brightness and a fresh herbaceous note.
- 1/4 cup chopped fresh parsley: Contributes an earthy freshness that elevates the whole salad.
- 1/4 cup sliced almonds (optional): For a delightful crunch that contrasts with the softer veggies.
- 1/4 cup dried cranberries or raisins (optional): A touch of natural sweetness to balance savory flavors.
- 1/4 cup olive oil: The base for the dressing, giving richness and smoothness.
- 2 tablespoons apple cider vinegar or lemon juice: Provides a tangy brightness that livens the salad.
- 1 tablespoon honey or maple syrup: Adds a subtle sweetness to harmonize the acidity.
- 1 teaspoon Dijon mustard: Brings a gentle kick and depth to the dressing.
- Salt and pepper to taste: The finishing touch that balances all the flavors perfectly.
How to Make Quinoa Cabbage Salad Recipe
Step 1: Cook Quinoa
Start by bringing your water or vegetable broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, and cover the pot. Let it simmer gently for 15 to 20 minutes until the quinoa is tender and the liquid is fully absorbed. Once cooked, remove from heat and set aside to cool – this step is key because warm quinoa can wilt your fresh veggies.
Step 2: Prepare Vegetables
While the quinoa cools, get your fresh vegetables ready. In a large mixing bowl, combine shredded cabbage, shredded carrots, sliced green onions, freshly chopped cilantro, and parsley. If you’re craving some texture and bursts of flavor, don’t hesitate to add the sliced almonds and dried cranberries or raisins at this stage. Each ingredient adds its own dimension, making the dish interesting with every bite.
Step 3: Make Dressing
Whisk together olive oil, apple cider vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl. This dressing is both tangy and slightly sweet, perfectly complementing the quinoa and crunchy vegetables. Whisk until all ingredients are emulsified and smooth, creating a luscious coating for your salad.
Step 4: Assemble Salad
Once your quinoa has cooled, add it to the bowl of prepared vegetables. Pour the dressing over everything and prepare for the final magical combination.
Step 5: Toss to Combine
Gently toss the salad to ensure every morsel is evenly coated with the vibrant dressing. Take your time here – proper tossing guarantees each forkful has the perfect balance of flavors and textures, from juicy bites to crunchy bites.
Step 6: Serve
Transfer your gorgeous quinoa cabbage salad to a pretty serving dish or individual bowls. You can add a final flourish of chopped herbs or extra almonds on top for the perfect presentation.
Step 7: Enjoy
This salad is wonderful served as a refreshing side dish, but it also amps up beautifully with additional protein like grilled chicken, tofu, or chickpeas if you want a full and satisfying meal.
How to Serve Quinoa Cabbage Salad Recipe
Garnishes
Consider topping your salad with a sprinkle of toasted sliced almonds or extra fresh herbs for that eye-catching finish. A few zestful lemon wedges on the side add a bright pop of acidity that guests can squeeze over to customize their bites.
Side Dishes
This Quinoa Cabbage Salad Recipe pairs beautifully with grilled meats or fish, avocado slices, or warm pita bread for a light Mediterranean-inspired meal. It’s also fantastic alongside hearty soups when you crave a crisp contrast to rich flavors.
Creative Ways to Present
For a fun twist, serve this salad in hollowed-out bell peppers or colorful lettuce cups to turn it into a bite-sized appetizer. Or layer it in clear jars for meal prep lunches that look as vibrant as they taste.
Make Ahead and Storage
Storing Leftovers
Leftover salad keeps well in an airtight container in the refrigerator for up to three days. Give it a gentle stir before serving because some dressing may settle at the bottom.
Freezing
This salad is best enjoyed fresh and does not freeze well, as the cabbage and dressing can become watery and lose their crisp texture upon thawing.
Reheating
Since this is a cold salad, reheating is not recommended. If you prefer it warmer, enjoy the quinoa on its own heated and toss with fresh chopped vegetables and extra dressing when ready to eat.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Bulgur, couscous, or even rice make great substitutes. Just adjust cooking times accordingly and keep in mind the flavor and texture will shift slightly.
Is this salad gluten-free?
Yes, this Quinoa Cabbage Salad Recipe is naturally gluten-free as long as you use gluten-free broth if you decide to substitute water with broth.
Can I make this salad vegan?
Definitely. Use maple syrup instead of honey in the dressing to keep it vegan-friendly. The rest of the ingredients are plant-based and deliciously wholesome.
How long does it take to prepare?
This salad takes about 30 minutes from start to finish, including the time to cook and cool the quinoa, making it a quick and easy recipe for busy days.
What variations can I try with this salad?
Feel free to experiment with different nuts like walnuts or pecans, swap cranberries for pomegranate seeds, or add a pinch of chili flakes for some heat. This recipe is incredibly versatile!
Final Thoughts
Trust me, once you add this Quinoa Cabbage Salad Recipe to your rotation, it will become one of those dishes you reach for time and again. Bright, fresh, filling, and delightfully textured, it strikes just the right balance of nutrition and pleasure. Grab your ingredients, whip it up, and enjoy sharing this vibrant salad with friends and family – it’s a guaranteed crowd pleaser!
Print
Quinoa Cabbage Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten Free
Description
A refreshing and nutritious Quinoa Cabbage Salad combining fluffy quinoa with crisp cabbage, shredded carrots, fresh herbs, and a tangy homemade dressing. Perfect as a light side or a wholesome main when boosted with protein additions.
Ingredients
Grains
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable broth
Vegetables and 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
Optional Add-ins
- 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 the heat to low, cover, and simmer for 15-20 minutes until the quinoa is fully 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 the olive oil, apple cider vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until the dressing is smooth and well combined.
- Assemble Salad: Add the cooked and cooled quinoa to the bowl containing the vegetable mixture. Pour the dressing evenly over the salad ingredients.
- Toss to Combine: Gently toss all ingredients together with a large spoon or salad tongs until everything is evenly coated with the dressing and well mixed.
- Serve: Transfer the quinoa cabbage salad to a serving dish or individual bowls. Optionally garnish with additional chopped herbs or sliced almonds for extra flavor and texture.
- Enjoy: Serve the salad as a light and fresh side dish or enhance it by adding your choice of grilled chicken, tofu, or chickpeas to create a filling and balanced meal.
Notes
- Make sure to rinse quinoa well before cooking to remove its natural bitterness.
- Use vegetable broth for added flavor instead of water, if preferred.
- Adjust sweetness in the dressing by varying honey or maple syrup to taste.
- This salad can be stored covered in the fridge for up to 2 days; add dressing just before serving if preferred to keep vegetables crisp.
- Salad is naturally gluten-free and vegetarian; omit almonds and honey for vegan option (use maple syrup).
