Fresh Quinoa And Red Cabbage Salad Crunchy Healthy Bowl
A vibrant, crunchy, and nourishing quinoa bowl packed with fresh vegetables and a bright citrus dressing. Perfect for meal prep, light lunches, or a refreshing dinner option.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
· Quinoa: 1 cup uncooked, rinsed
· Water: 2 cups
· Red cabbage: 2 cups finely shredded
· Carrots: 1 cup grated
· Cucumber: 1½ cups diced
· Red bell pepper: 1 cup finely chopped
· Fresh parsley: ½ cup chopped
· Green onions: ¼ cup sliced
· Olive oil: ¼ cup
· Fresh lemon juice: 3 tablespoons
· Apple cider vinegar: 1 tablespoon
· Honey or maple syrup: 1 tablespoon
· Dijon mustard: 1 teaspoon
· Salt: ¾ teaspoon
· Black pepper: ½ teaspoon
Instructions
1. Rinse the quinoa thoroughly. Combine quinoa and water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Rest 5 minutes, then fluff and cool.
2. In a large bowl, combine red cabbage, carrots, cucumber, bell pepper, parsley, and green onions.
3. In a small bowl, whisk olive oil, lemon juice, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper.
4. Add cooled quinoa to the vegetables. Pour dressing over the salad and toss gently until evenly combined.
5. Taste and adjust seasoning as needed. Serve immediately or chill before serving.
Notes
· For extra protein, add 1 cup cooked chickpeas or lentils.
· Store leftovers in an airtight container in the refrigerator for up to 4 days.
· The salad tastes even better after resting, as flavors meld together.