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Vibrant Cabbage and Quinoa Salad
Dive into the colorful world of this Vibrant Cabbage and Quinoa Salad, where crunchy red cabbage and fluffy quinoa create a delightful harmony of flavors and textures. The addition of fresh vegetables, such as sweet red bell pepper and crisp carrots, combined with a zesty honey-lime dressing, makes this salad not just a feast for the eyes but also a powerhouse of nutrients. Perfectly suited for a light lunch or as a refreshing side dish at any gathering, this salad pays homage to quinoa's ancient roots in the Andean cultures, where it was cherished for its high protein content and versatility. Enjoy the crunch and zest in every bite!
Ingredients
- Quinoa
- 1 cup, rinsed
- Red cabbage
- 2 cups, shredded
- Carrots
- 1 cup, grated
- Red bell pepper
- 1 cup, diced
- Green onions
- 1/2 cup, sliced
- Fresh cilantro
- 1/4 cup, chopped
- Olive oil
- 3 tablespoons
- Lime juice
- 2 tablespoons, freshly squeezed
- Honey
- 1 tablespoon
- Salt
- 1/2 teaspoon, or to taste
- Black pepper
- 1/4 teaspoon, or to taste
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and allow to cool.
- In a large bowl, combine the cooled quinoa, shredded red cabbage, grated carrots, diced red bell pepper, sliced green onions, and chopped cilantro. Toss gently to combine.
- In a separate small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well combined to create the dressing.
- Pour the dressing over the salad mixture and toss until all ingredients are evenly coated.
- For best flavor, refrigerate the salad for at least 30 minutes to allow the ingredients to meld together.
- Serve chilled as a refreshing side dish or a light main course and savor the vibrant crunch in every bite!
Tips
- For added protein, consider mixing in black beans or chickpeas.
- If you prefer a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the dressing.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Dietary Information
Servings: 4 Dish Type: Salad Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes (plus chilling time) Calories: 220 Fat: 10g Carbs: 30g Protein: 6g Sodium: 150mg Sugar: 3g
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