Description
This Quinoa and Red Cabbage Salad offers a vibrant mix of flavors and textures, combining bold colors with incredible crunch for a nutritious feast.
Ingredients
Scale
- 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
- Begin by thoroughly rinsing the quinoa under cold water. In a medium pot, combine the quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let cool, then fluff with a fork.
- In a small bowl, whisk together lemon juice, olive oil, sumac, maple syrup, balsamic vinegar, and salt to taste.
- In a large bowl, combine cooled quinoa, red cabbage, carrot, bell pepper, kidney beans, and parsley. Drizzle dressing over salad and toss to combine. Let sit for 10–15 minutes before serving.
Notes
Letting the salad sit allows the flavors to meld. Taste and adjust seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 250 kcal
- Sodium: 200 mg
- Protein: 8 g