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lightly toasted quinoa cabbage salad

Quinoa Cabbage Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 medium saucepan with lid
  • 1 Fine mesh strainer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup quinoa uncooked; rinsed
  • 2 cup water cold
  • 1/2 teaspoon salt divided
  • 2 cup green cabbage finely shredded
  • 1 cup red cabbage finely shredded
  • 1 medium carrot peeled and grated
  • 1/2 red bell pepper thinly sliced
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup toasted almonds roughly chopped
  • 1/4 cup raisins or dried cranberries chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoon lemon juice freshly squeezed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cumin optional

Instructions
 

  • Rinse the quinoa under cold running water using a fine-mesh strainer until the water runs mostly clear.
  • Add rinsed quinoa, water, and 0.25 teaspoon salt to a medium saucepan and bring to a boil over medium-high heat.
  • Once boiling, reduce heat to low, cover with a lid, and simmer for 12–15 minutes until the water is absorbed and quinoa is tender.
  • Remove the saucepan from heat, keep covered, and let the quinoa steam for 5 minutes.
  • Uncover, fluff the quinoa gently with a fork, and let it cool to room temperature for about 10 minutes.
  • While the quinoa cools, finely shred the green and red cabbage, grate the carrot, slice the bell pepper, dice the cucumber, and finely dice the red onion.
  • Add the shredded cabbage, carrot, bell pepper, cucumber, red onion, parsley, cilantro, almonds, and raisins to a large mixing bowl and toss lightly.
  • In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, remaining 0.25 teaspoon salt, black pepper, and cumin if using, until emulsified.
  • Add the cooled quinoa to the large mixing bowl with the vegetables and herbs.
  • Pour the dressing over the salad and toss thoroughly until everything is evenly coated.
  • Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
  • Let the salad rest for at least 10 minutes before serving to allow flavors to meld.

Notes

For best results, ensure the quinoa cools before mixing so it doesn’t wilt the cabbage, and slice the cabbage as thinly as possible for a lighter, slaw-like texture. You can easily customize this salad by swapping almonds for sunflower seeds or pumpkin seeds for a nut-free version, or using other crunchy vegetables like radish or snap peas. The salad keeps well in the fridge for up to 3 days, though you may want to add nuts and fresh herbs just before serving to preserve their texture and brightness. If making ahead, slightly under-salt at first and adjust just before serving, as flavors intensify while resting.
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