Description
Description A colorful and crunchy salad featuring quinoa, red cabbage, and a tangy dressing, perfect for lunch or light dinners.
Ingredients
- 1 cup quinoa
- 1 ¾ cups water or vegetable broth
- ⅓ tsp salt (for cooking quinoa)
- 2 cups red cabbage, shredded
- 1 cup carrot, shredded
- 1 red bell pepper, thinly sliced
- 1 can red kidney beans, drained and rinsed (or 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.
- Cook quinoa with water or broth and salt until fluffy.
- Shred cabbage and carrot, slice bell pepper, and chop parsley.
- In a bowl, mix lemon juice, olive oil, sumac, maple syrup, balsamic vinegar, and salt.
- Combine cooked quinoa with vegetables and dressing; toss well.
- Chill before serving.
Notes
- Notes
- For best flavor, chill the salad for at least 30 minutes before serving. Can substitute kidney beans with chickpeas or other beans as desired.