Quinoa cabbage salad

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Quinoa cabbage salad calories by ingredient


Introduction

A hearty salad, very varied in flavours and low in carlories A hearty salad, very varied in flavours and low in carlories
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 & pepper
    2 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

Tips

This is supposed to be eaten while still kind of warm, but it can easily be reheated in the microwave.


Directions

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.