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
Scale
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).
