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So, my last post was a hearty, semi-healthy soup for post-holiday cold winter days. Since it’s January and everyone is trying to stay on the healthy wagon, my second post is a salad (work with me, people). This Quinoa Red Cabbage Salad not only looks gorgeous on the table, but it’s also packed with ingredients that are good for you. Topped with delicious, salty feta cheese and creamy Greek yogurt, this dish is definitely a crowd pleaser.
Sweat a diced sweet onion in olive oil. Add the shredded cabbage. Sauté for a few minutes, then add a splash of balsamic vinegar. Season with ground cinnamon, kosher salt, freshly ground pepper, and ground sweet paprika. Let it cool for a bit. In the meantime, toss the quinoa with chopped fresh parsley. Just to be clear, the recipe calls for cooked quinoa. This salad won’t work with the uncooked version. So mix the (cooked) quinoa with the red cabbage. Divide it into bowls or transfer to a platter. Top it with salty crumbled feta cheese and dollops of whole milk Greek yogurt.
This Quinoa Red Cabbage Salad serves six. However, if you are not serving it as a main course, it can stretch to double that as a side salad portion. The salad is very filling as a main dish. Also, because hindsight is perfect, scatter some nuts over the top before serving. If I had to do it over again, or when I make this salad again, I will definitely use raw walnuts. Toasting the walnuts would be extra, but will definitely pump up the flavor.
This Quinoa Red Cabbage Salad is fancy enough to serve for Thanksgiving, Christmas, or New Year’s Eve.
Quinoa Red Cabbage Salad
Ingredients
-
2
cups
cooked quinoa -
1
cup
chopped flat-leaf parsley -
4
cups
shredded red cabbage -
1
sweet onion -
2
garlic cloves -
2
tablespoons
olive oil - Kosher salt and freshly ground black pepper
- Sweet paprika powder
-
1
teaspoon
cinnamon -
1
tablespoon
balsamic vinegar -
1
tablespoon
freshly squeezed lemon juice -
1
cup
whole-fat Greek yogurt -
7
oz
crumbled feta cheese
Instructions
-
Cook the quinoa (add directions)
-
When the quinoa has cooled, toss it with the parsley.
-
Peel and dice the onion.
-
Peel and grate the garlic cloves
-
Heat 2 tablespoons of oil in a pan.
-
Sauté the onion until transparent, then add the garlic and cook for 1 minute.
-
Add the red cabbage and sauté for 1-2 minutes.
-
Toss the quinoa with the cabbage and divide into 4 bowls.
-
Add dollops of yogurt on top, sprinkle with crumbled feta cheese, and serve.
So, do you like this Quinoa Red Cabbage Salad? Then also check out some of these delicious recipes:
QUINOA KALE WALNUT STUFFED KOHLRABI
APPLE CINNAMON RED CABBAGE
BUTTERNUT SQUASH SAURERKRAUT QUINOA CABBAGE ROLLS