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.
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!