Description
Quinoa Cabbage Salad delivers Mediterranean freshness with zesty lemon and herb notes. Crisp cabbage and protein-packed quinoa create a light, satisfying meal perfect for health-conscious diners seeking bold, nutritious flavors.
Ingredients
Scale
Primary Ingredients:
- 1 1/2 cups (354 ml) quinoa, cooked
- 1 1/2 cups (355 ml) cabbage, chopped
- 1 avocado, diced
- 1/2 red bell pepper, diced
- 1 small tomato, chopped (optional)
Protein and Cheese:
- 2 1/2 tablespoons (37.5 ml) crumbled feta cheese
- 2 scallions, chopped
Herbs, Seasonings, and Aromatics:
- 1 garlic clove, minced
- 3 tablespoons (45 ml) chopped parsley
- 3 tablespoons (45 ml) chopped basil
- 2 tablespoons (30 ml) olives, pitted & chopped
- 1 tablespoon (15 ml) olive oil
- Fresh lemon juice, salt, and pepper to taste
Instructions
- Rinse quinoa thoroughly under cold water to remove any bitter coating, then cook according to package instructions until fluffy and light.
- While quinoa cools, finely dice cabbage into uniform, thin strips to ensure even distribution and texture throughout the salad.
- Slice fresh tomatoes and cube ripe avocado just before assembling to prevent browning and maintain vibrant color and freshness.
- Gently fold cooled quinoa with chopped cabbage, creating a balanced base for the salad’s texture and nutritional profile.
- Carefully incorporate sliced tomatoes and avocado cubes, being mindful not to mash the delicate ingredients.
- Create a zesty dressing by whisking extra virgin olive oil with freshly squeezed lemon juice, enhancing the salad’s bright, clean flavor.
- Sprinkle sea salt and freshly ground black pepper over the salad, tasting and adjusting seasoning to personal preference.
- Toss ingredients gently to ensure even coating with dressing and prevent breaking down of soft vegetables.
- For optimal taste, serve immediately at room temperature to preserve the ingredients’ crisp texture and vibrant flavors.
- If preparing in advance, store quinoa and chopped vegetables separately, adding avocado and tomatoes just before serving to maintain maximum freshness.
Notes
- Rinse quinoa thoroughly before cooking to remove bitter saponin coating and ensure a clean, nutty flavor.
- Toast quinoa in a dry pan briefly before boiling to enhance its natural earthy taste and create a slightly crunchy texture.
- Chop vegetables uniformly to ensure even distribution and consistent bite in every spoonful of the salad.
- For gluten-free and vegan diet compatibility, confirm all ingredients are certified and free from cross-contamination.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 345
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 10 mg