Quinoa cabbage salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
100 grams Walnuts 2 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average 0.5 lemon yields Lemon Juice 60 mL Tangerine Juice (or just use juice of the entire lemon)2 tbsp Extra Virgin Olive Oil 1 tbsp Honey salt & pepper2 tbsp (C) Vinegar, Red Wine (Gr Value) 1 head, large (about 7" dia) Cabbage, fresh 1.25 cup 365 Organic Quinoa 1 large Onions, raw
Cook onion in pot using water instead of oil, add 1 1/4 cup of Quinoa and 2 1/2 cups of water, bring to a boil and let boil for around 10-15 minutes.
In the meantime remove core from cabbage and chop into small pieces. I like to blanche the cabbage for about 3-4 minutes in boiling water so the leaves are less chewy.
Roast the walnuts for 2 minutes in a pan (for extra nutty flavour).
Mix the dressing: lemon juice, tangerine juice (or extra lemon juice), olive oil, vinegar, salt, pepper and honey.
Mix still warm quinoa with cabbage, nuts, and diced tomatoes. Add dressing.
Serving Size: 6 servings as main dish
Number of Servings: 6
Recipe submitted by SparkPeople user CECEMEL.
In the meantime remove core from cabbage and chop into small pieces. I like to blanche the cabbage for about 3-4 minutes in boiling water so the leaves are less chewy.
Roast the walnuts for 2 minutes in a pan (for extra nutty flavour).
Mix the dressing: lemon juice, tangerine juice (or extra lemon juice), olive oil, vinegar, salt, pepper and honey.
Mix still warm quinoa with cabbage, nuts, and diced tomatoes. Add dressing.
Serving Size: 6 servings as main dish
Number of Servings: 6
Recipe submitted by SparkPeople user CECEMEL.
Nutritional Info Amount Per Serving
- Calories: 368.3
- Total Fat: 18.6 g
- Cholesterol: 0.0 mg
- Sodium: 50.8 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 9.3 g
- Protein: 11.2 g
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