Description
Description A bright, crunchy salad balancing nutty quinoa with crisp red cabbage and a tangy sumac dressing. Perfect for lunches, potlucks, or a light dinner.
Ingredients
- 1 cup quinoa
- 1 ¾ cups water or vegetable broth
- ⅓ tsp salt
- 2 cups red cabbage, shredded
- 1 cup carrot, shredded
- 1 red bell pepper, thinly sliced
- 1 can red kidney beans (substitutable with chickpeas)
- ½ cup parsley, chopped
- ½ of one lemon, juice
- 2 tbsp olive oil
- 1 tbsp sumac
- ½ tbsp maple syrup
- 1 tbsp balsamic vinegar
- Salt to taste
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Instructions
- Rinse quinoa under cold water for 20-30 seconds.
- Cook quinoa with water or broth and salt until fluffy (12-15 minutes).
- Let cooked quinoa sit covered for 5-10 minutes and fluff with a fork.
- Shred cabbage and carrot, slice bell pepper, and chop parsley.
- Mix lemon juice, olive oil, sumac, maple syrup, balsamic vinegar, and salt in a bowl; whisk until emulsified.
- Combine cooked quinoa with vegetables and dressing; toss well.
- Chill for at least 30 minutes before serving.
Notes
- Notes
- For best flavor, let the salad chill to allow flavors to meld.