Quinoa and Red Cabbage Salad
A vibrant and nutritious salad combining quinoa, fresh vegetables, and a tangy dressing, perfect for a light meal or side dish.
Ingredients
Grains
- 1 cup quinoa
- 1.75 cups water or vegetable broth
- 0.33 tsp salt
Vegetables
- 2 cups red cabbage shredded
- 1 cup carrot shredded large carrot
- 1 red bell pepper red bell pepper thinly sliced
- 1 can red kidney beans substitute with chickpeas or other beans
Herbs & Oils
- 0.5 cup parsley chopped
- 0.5 of one lemon lemon juice
- 2 tbsp olive oil
- 1 tbsp sumac
- 0.5 tbsp maple syrup
- 1 tbsp balsamic vinegar
Seasoning
- to taste salt
Instructions
- Cook quinoa in water or broth for 15 minutes, then cool.
- Whisk olive oil, balsamic vinegar, lemon juice, sumac, maple syrup, and salt to make dressing.
- Mix cooled quinoa with vegetables, parsley, and beans in a large bowl.
- Drizzle dressing over salad and toss to combine. Let sit for 10-15 minutes before serving.
Notes
For extra flavor, add a sprinkle of feta or toasted nuts.