Quinoa and Red Cabbage Salad is a vibrant and nutritious dish that makes for an excellent meal or side. The crunchy texture of fresh ingredients, combined with the nutty flavor of quinoa, creates a delightful medley that is both filling and refreshing. This salad is perfect for a quick lunch, a picnic, or as an accompaniment to your dinner. Plus, it’s colorful presentation is sure to impress!
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 210
- Protein: 6 grams
- Carbohydrates: 28 grams
- Fat: 10 grams
- Fiber: 5 grams
- Sugar: 4 grams
- Sodium: 150 mg
Why Make This Quinoa and Red Cabbage Salad
Making this Quinoa and Red Cabbage Salad not only introduces a burst of color to your plate but also offers a plethora of health benefits. Quinoa is a complete protein, meaning it contains all nine essential amino acids, making it an excellent choice for plant-based diets. Red cabbage is packed with antioxidants, vitamins, and minerals. This salad is not only rich in flavor but also promotes good health, keeping you satisfied without weighing you down.
How to Make Quinoa and Red Cabbage Salad
Ingredients:
- 1 cup quinoa
- 2 cups water
- 2 cups shredded red cabbage
- 1 cup chopped carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Directions:
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Step 1: Preparation
Rinse the quinoa under cold water. This step helps remove any bitterness. In a saucepan, combine the quinoa and water. Bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes or until the water is absorbed. Fluff the quinoa with a fork and let it cool.
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Step 2: Mixing the Veggies
In a large bowl, combine the shredded red cabbage, chopped carrots, green onions, and parsley. The vibrant colors of these vegetables will make your salad visually appealing and appetizing.
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Step 3: Making the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper. This simple dressing adds a wonderful zing to the salad, balancing the earthy flavors of quinoa and veggies.
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Step 4: Combining
Add the cooled quinoa to the vegetable mixture, then pour the dressing over everything. Toss gently to combine, ensuring that all the ingredients are well-coated and flavorful.
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Step 5: Serving it Up
Serve immediately or refrigerate for an hour before serving to enhance the flavors. This resting time allows the dressing to soak into the veggies, making each bite even tastier.
How to Serve Quinoa and Red Cabbage Salad
This salad can be enjoyed on its own or served as a side dish with grilled chicken, fish, or tofu. It works wonderfully as meal prep for busy weekdays or as a refreshing option at summer barbecues. You can even pack it in a lunchbox for a nutritious mid-day meal.
How to Store Quinoa and Red Cabbage Salad
Store any leftovers in an airtight container in the refrigerator for up to three days. If you anticipate having leftovers, consider keeping the dressing separate until you’re ready to eat to maintain the crunch of the cabbage and carrots.
Expert Tips for Perfect Quinoa and Red Cabbage Salad
- Rinse your quinoa: As mentioned, this removes bitterness, enhancing the flavor.
- Toast your quinoa: For a nuttier flavor, try lightly toasting the rinsed quinoa in the pan for a few minutes before adding water.
- Customize your vegetables: Feel free to add or substitute any favorite crunchy veggies such as bell peppers or snap peas for added texture and taste.
- Make it spicy: If you enjoy a bit of heat, adding red pepper flakes or chopped jalapeño can kick things up a notch.
Delicious Variations
- Fruits add sweetness: Toss in some diced apples or cranberries for a hint of sweetness.
- Cheesy touch: Feta cheese or goat cheese crumbles can add a creamy texture and tangy flavor.
- Herb infusion: Experiment with different herbs, like cilantro or mint, to switch up the flavor profile.
Frequently Asked Questions
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Can I use another type of grain instead of quinoa?
Yes! You can substitute quinoa with other grains like couscous, farro, or even brown rice for similar results. -
Is this salad gluten-free?
Absolutely! Quinoa is naturally gluten-free, making this salad a great option for those with gluten sensitivities. -
Can I make this salad ahead of time?
Yes, this salad is perfect for meal prep. Prepare it a day in advance and store it in the fridge for flavors to meld. Just remember to keep the dressing separate if you want to maintain freshness. -
What can I serve with this salad?
Pair it with grilled meats, alongside sandwiches, or as part of a vegetarian meal. It also balances well with rich or spicy dishes. -
How can I make it vegan?
Simply use maple syrup instead of honey for the dressing, and you’re all set!
Conclusion
Quinoa and Red Cabbage Salad is a fantastic way to pack in nutrition while enjoying a burst of flavor and crunch. Its ease of preparation and ability to serve multiple occasions makes it a staple worth keeping in your recipe rotation. With its vibrant colors and delightful taste, this salad is sure to become a favorite among family and friends. Give it a try, and enjoy the wholesome goodness it brings to your table!
Print
Quinoa and Red Cabbage Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and nutritious salad with crunchy textures and nutty flavors, perfect for any meal.
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups shredded red cabbage
- 1 cup chopped carrots
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove bitterness. In a saucepan, combine quinoa and water, bring to a boil, reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.
- In a large bowl, combine red cabbage, carrots, green onions, and parsley.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), salt, and pepper.
- Add the cooled quinoa to the vegetable mixture, pour the dressing over everything, and toss gently to combine.
- Serve immediately or refrigerate for an hour to enhance flavors.
Notes
Consider keeping the dressing separate until ready to eat for maximum crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
