This quinoa cabbage salad is full of color, crunch, and quinoa! Betcha can’t say that five times fast.
Raise your hand if you want a meal that’s easy to make, delicious and can be reheated in the microwave the next day! Or maybe you don’t even need to warm it up, and just eat it cold. So, quinoa salad is one of the meals that you don’t need to worry how it is going to taste the next day because you know it is going to taste awesome. For me, quinoa has this texture that is perfect for absorbing easily the flavors from any salad dressing.
I like to pair this salad with a protein such as grilled chicken, grilled fish, tofu or even shrimp too. I feel like quinoa goes really well with almost anything, don’t you agree? But quinoa is a complete protein, since it provides all 9 essential amino acids, you can have this salad on its own for lunch, for example, and you will be very satisfied.
Cabbage is the real deal on this recipe. I love this veggie because it is incredibly nutritious, but it is very low in fat and calories too. And what I love most about cabbage is the fact that it tastes delicious raw. In Brazil we add cabbage to beef stew and I love it cooked as well, but I think it just tastes awesome in its natural state – so crunchy! Seriously, I add it to everything! Like this Grilled Chicken Cabbage Salad, One-Pan Chicken and Cabbage, Cabbage Steak Recipe, Chopped Red Cabbage Kale Salad, and Spicy Chicken with Sauteed Cabbage and Zucchini Bowls.
This salad is super easy to make, the only work you really have to do is to chop all the ingredients very fine. When it is done you just need to combine the cooked quinoa (I have this photo tutorial that teaches you how to make fluffy quinoa in 20 minutes – check the recipe notes for a link) with all the remaining ingredients together, pour the dressing and toss everything well.
But if you would like to take a shortcut, you can buy the packaged shredded cabbage with carrot at the supermarket. Those packages are pretty much everywhere now and they save a whole of time. It’s as simple as that! Oh! I almost forget to mention that I made the salad in the afternoon, and kept it in the fridge until dinnertime. But you can also serve it at room temperature, according to your preference.
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