Quinoa and Red Cabbage salad
If you’re looking for a salad that’s vibrant and healthy, look no further than this Quinoa and Red Cabbage Salad. Bursting with colors, crunchy vegetables and textures, this dish is a celebration of both flavor and nutrition. Packed with wholesome ingredients, this salad is perfect as a side dish, a light main course, or even a meal prep superstar.
Why You’ll Love This Quinoa and Red Cabbage salad
Nutritional Powerhouse
Quinoa is often referred to as a “superfood,” and for good reason. It’s a complete protein, meaning it contains all nine essential amino acids that your body can’t produce on its own. This makes it an excellent choice for vegetarians and vegans looking to boost their protein intake. Red cabbage, on the other hand, is loaded with vitamins C and K, as well as antioxidants that promote good health. Combined with carrots, parsley, and other fresh ingredients, this salad is a nutritional powerhouse in every bite.
Burst of Flavor
What sets this salad apart is its irresistible combination of flavors and textures. The slightly nutty flavor of quinoa pairs beautifully with the crunch of red cabbage and the sweetness of grated carrots. All of this is tied together with a tangy, slightly sweet dressing that’s as simple as it is delicious.
Versatility
This Quinoa and Red Cabbage Salad is incredibly versatile. Serve it as a side dish at a summer barbecue or holiday dinner, or enjoy it as a light main course on a busy weekday. It’s also perfect for meal prep, as the flavors deepen and meld together beautifully when stored in the refrigerator. Plus, it’s easy to customize based on your preferences or what you have on hand.
Easy to Prepare
With minimal cooking involved, this salad is a breeze to whip up. The only cooking required is for the quinoa, which takes just 15 minutes. The rest of the preparation involves simple chopping and mixing—perfect for cooks of all skill levels.
Health Benefits
Red cabbage is a low-calorie vegetable packed with vitamins C and K, as well as fiber and antioxidants. Its vibrant purple hue comes from anthocyanins, a type of antioxidant that’s been linked to heart health and reduced inflammation.
Quinoa is gluten-free, high in protein, and rich in fiber, magnesium, and iron. It’s also a great source of plant-based protein, making it a staple for those on vegetarian or vegan diets.
Parsley.Often overlooked as just a garnish, parsley is a nutrient-dense herb rich in vitamins A, C, and K, as well as antioxidants that support immune function and bone health.
Perfect for Meal Prep
One of the best things about this Quinoa and Red Cabbage salad is how well it keeps. Unlike many leafy green salads that wilt quickly, this quinoa and red cabbage salad holds up beautifully in the fridge for up to 3 days. In fact, the flavors only get better as they have more time to meld. This makes it an ideal choice for meal prepping. Pack it in individual containers for grab-and-go lunches or a quick dinner side.
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Quinoa and Red Cabbage Salad
Ingredients
- 1 cup quinoa
- 1 ¾ cups water or vegetable broth
- ⅓ tsp salt
- 2 cups red cabbage shredded
- 1 cup carrot (1 large carrot) shredded
- 1 red bell pepper thinly sliced
- 1 can red kidney beans substitute with chickpeas or other beans
- ½ cup parsley chopped
Dressing
- ½ of one lemon juice
- 2 tbsp olive oil
- 1 tbsp sumac
- ½ tbsp maple syrup
- 1 tbsp balsamic vinegar
- salt to taste
Instructions
- Combine the quinoa and water (or broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff the quinoa with a fork and allow it to cool to room temperature.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, lemon juice, maple syrup, sumac and salt. Adjust seasoning to your taste.
- In a large salad bowl, mix the cooled quinoa with the shredded red cabbage, grated carrots, parsley, thinly sliced red pepper, and rinsed kidney beans.
- Drizzle the dressing over the salad and toss until everything is evenly coated.
- Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve immediately or refrigerate for later. Enjoy!
