Description
A colorful and crunchy salad featuring quinoa, red cabbage, and a tangy dressing, perfect for lunch or light dinners.
Ingredients
Scale
- 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
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
For best flavor, chill the salad for at least 30 minutes before serving. Can substitute kidney beans with chickpeas or other beans as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking (After Quinoa is Cooked)
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: quinoa salad, healthy salad, vegetable salad, meal prep