Name: Quinoa and Red Cabbage Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup quinoa; 1¾ cups water or vegetable broth; ⅓ tsp salt; 2 cups shredded red cabbage; 1 cup shredded carrot (about 1 large); 1 red bell pepper, thinly sliced; 1 can red kidney beans, drained and rinsed; ½ cup chopped parsley; Dressing:; Juice of ½ lemon; 2 tbsp olive oil; 1 tbsp sumac; ½ tbsp maple syrup; 1 tbsp balsamic vinegar; Salt, to taste

Are you on a quest for a vibrant, nutrient-packed dish that is both satisfying and visually stunning? Look no further than the delightful Quinoa and Red Cabbage Salad. This recipe brilliantly combines bold colors with incredible crunch, making it an absolute feast for the senses. Not only does this salad provide a burst of flavors with every bite, but it also embodies a beautiful balance of freshness and zest. The quinoa, often referred to as a superfood, forms the hearty backbone of this dish, while red cabbage and colorful vegetables introduce an array of textures and nutritional benefits.

This salad also stands out with its exciting, tangy dressing, bringing together lemon juice, olive oil, sumac, maple syrup, and balsamic vinegar to create something truly special. As such, it’s perfect for anyone looking to enjoy a meal that’s deliciously satisfying yet bursting with health benefits. With its high protein content and a delightful mix of flavors, the Quinoa and Red Cabbage Salad isn’t just a meal—it’s a culinary experience. Whether you’re planning a light lunch, a robust dinner side, or a crowd-pleasing potluck contribution, this dish is bound to impress and delight.

Why You’ll Love This Quinoa and Red Cabbage Salad

This salad isn’t just a feast for the eyes; it’s nutritious, versatile, and full of taste.

Versatile: Enjoy it as a main dish or a side, perfect for any meal.
Colorful and Crunchy: The mix of red cabbage, carrots, and peppers adds vibrancy and texture.
Nutrient-rich: Packed with protein, fiber, and essential vitamins.
Easy to prepare: Simple steps make for a stress-free cooking experience.
Great for meal prep: Make it ahead for convenient meals throughout the week.

Preparation Phase & Tools to Use

Before diving into making this enticing salad, let’s first prepare our kitchen and ensure we have the necessary tools at hand. Start by gathering a medium-sized pot with a tight-fitting lid to cook the quinoa. You’ll also need a sharp chef’s knife and a cutting board for slicing the red cabbage, carrot, and red bell pepper. A large mixing bowl will be essential for combining all salad components seamlessly.

For the dressing, a small mixing bowl and a whisk will make blending the ingredients a breeze. Consider having a colander ready for rinsing the canned kidney beans, and don’t forget a fork to fluff the quinoa once cooked. At the core of cooking with quinoa lies the fundamental technique of rinsing it thoroughly before cooking to eliminate its natural bitterness. Preparing the ingredients beforehand can ease the assembly process and ensure everything comes together effortlessly.

Ingredients

Serve up a dish that’s as colorful as it is nourishing with these fresh ingredients:

1 cup quinoa
1¾ cups water or vegetable broth
⅓ tsp salt
2 cups shredded red cabbage
1 cup shredded carrot (about 1 large)
1 red bell pepper, thinly sliced
1 can red kidney beans, drained and rinsed
½ cup chopped parsley
Dressing:
Juice of ½ lemon
2 tbsp olive oil
1 tbsp sumac
½ tbsp maple syrup
1 tbsp balsamic vinegar
Salt, to taste

Instructions

Step 1: Cook the Quinoa

Begin by thoroughly rinsing the quinoa under cold water to remove any residual bitterness. In a medium pot, combine the quinoa, water (or vegetable broth for an added depth of flavor), and salt. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and allow it to simmer gently for about 15 minutes, or until the quinoa grains are tender and have absorbed the liquid. Remove from the heat and let it cool completely, fluffing it with a fork to separate the grains.

Step 2: Prepare the Dressing

While the quinoa cools, proceed to create the zesty dressing. In a small bowl, whisk together the freshly squeezed lemon juice, olive oil, sumac, sweet maple syrup, balsamic vinegar, and a pinch of salt for seasoning. The sumac, in particular, will lend a citrus-like tartness that energizes the other flavors beautifully. Taste the dressing, making any necessary seasoning adjustments, then set it aside.

Step 3: Assemble the Salad

In a large mixing bowl, combine the cooled quinoa with the shredded red cabbage, carrot, and thin slices of red bell pepper. Add in the rinsed kidney beans and freshly chopped parsley to enhance the dish’s color and flavor profile. Drizzle the prepared dressing generously over the salad ingredients. Toss everything together with gentle movements to ensure the dressing evenly coats all elements. This process melds the flavors together, ensuring every bite bursts with freshness.

It’s best to let the mixed salad sit for 10–15 minutes, allowing the flavors to blend. Alternatively, cover and refrigerate it to serve chilled later, which can further deepen the flavors.

Variations

Customize the salad to suit your palette:

Protein: Substitute kidney beans with chickpeas or grilled chicken for a different protein boost.
Vegetables: Add cucumbers, cherry tomatoes, or avocado for additional textures.
Spices: Experiment with smoked paprika or cumin for a different aromatic twist.

Cooking Notes

To enhance the quinoa’s flavor, consider toasting it in a dry pan before cooking to bring out a nutty aroma.
Keep an eye on the cooking liquid; some brands of quinoa might require slight adjustments in water for perfect texture.

Serving Suggestions

Pair the salad with crusty bread for a delightful lunch.
Serve it as a side dish with grilled fish or chicken.

Tips

Letting the salad sit allows the flavors to combine and intensify.
Always taste and adjust the seasoning of the dressing to balance flavors to your liking.

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Nutritional Information

Calories: Approx. 250 per serving
Protein: 8g per serving
Sodium: ~200mg per serving

FAQs

Can I make this salad ahead of time?

Absolutely! This salad is perfect for meal prep. It can be stored in the fridge for up to 3 days. Just toss it before serving to rediscover the dressing’s freshness.

What if I don’t have sumac?

If sumac isn’t available, a splash of extra lemon juice or a pinch of za’atar can be an excellent stand-in for that tangy kick.

How can I make this dish gluten-free?

Good news! This Quinoa and Red Cabbage Salad is naturally gluten-free, as it uses quinoa instead of grains containing gluten.

Is this salad vegan?

Yes, this salad is vegan-friendly thanks to plant-based ingredients like quinoa and beans. The maple syrup provides natural sweetness without any animal products.

Conclusion

This Quinoa and Red Cabbage Salad offers an invigorating mix of flavors and textures, complete with health benefits that are hard to pass up. Perfect for anyone eager to incorporate more vibrant, plant-based meals into their diet, this salad promises satiation and joy in every bite. Encourage your creativity with the variations, and share your own takes on this dish with friends and family. Feel free to adapt the ingredients based on what you enjoy or have on hand, turning it into a signature salad everyone will love. We would love to hear how it turns out for you, so leave a comment or share your creations on social media!