Eat Clean Live Well © 2014 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Julie Bidwell.
- 1 Cup tricolor quinoa
- 2 Cups water
- ¼ Teaspoon sea salt, plus more for cooking quinoa
- 4 Cups thinly sliced green cabbage
- 1 carrot, sliced into thin rounds
- 5 radishes, thinly sliced
- 3 scallions, chopped
- 2 Tablespoons mustard seeds
- ¼ Cup extra-virgin olive oil
- 1 Tablespoon plus 1 teaspoon ume plum vinegar
- 1 Teaspoon coconut palm sugar
- Zest and juice of ½ lemon
- Freshly ground pepper
- 1 ½ Cup halved cherry tomatoes
- ¼ Cup sunflower seeds, toasted
- ¼ Cup chopped fresh flat-leaf parsley or cilantro
Place the quinoa in pot or rice cooker with water and pinch of salt. Bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 20 minutes. Remove the pot from the heat and cool before fluffing.
Place the cabbage in a large bowl and sprinkle evenly with ¼ teaspoon salt. Firmly massage the cabbage until it breaks down and softens (it will reduce to about half its original volume). Add the carrots, radishes, and scallions and toss. Fold in the quinoa and set aside.
In a small skillet over medium heat, dry-roast the mustard seeds until lightly browned and just starting to pop. Remove from the heat and whisk in the olive oil, ume plum vinegar, coconut sugar, lemon zest, and lemon juice. Season with freshly ground pepper.
Pour the dressing over the salad and toss to coat. Fold in the tomatoes, sunflower seeds, and parsley and serve.
Calories Per Serving244
Folate equivalent (total)106µg26%
Quinoa Cabbage Salad Recipe
Quinoa Cabbage Salad is healthy, tasty, and incredibly easy. A perfect main or side dish.
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!
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.
Try this Super Crunch Grain Salad recipe today. It’s an ideal power lunch to help you through those Monday blues or is perfect as a post-workout meal.
Heat medley according to package directions.
Combine medley, power blend coleslaw mix, almonds and cranberries in a medium-sized bowl. Mix well.
Drizzle with vinaigrette and toss to combine.
Vegan Power in an Instant Salad
Vegan salads might sound boring at first, but not when it comes to our Super Crunch Grain Salad. This tasty salad will invigorate your taste buds and power you through the day with whole foods and energizing grains.
Made with our Minute® Ready to Serve Multi-Grain Medley, this salad provides the benefits of wholesome whole grain brown rice, crunchy quinoa plus flax and chia seeds. It has a satisfying, chewy texture and nutty flavors that compliment the crunchy slaw. This dish has everything you want in a plant-powered rice salad.
Each bite of this tasty dish includes mouthfuls of sweet, nutty and citrusy flavors, thanks to sweet dried cranberries, crunchy sliced almonds, power slaw and your choice of zesty citrus vinaigrette.
This energy-packed lunch is also conveniently fast and easy to make. Thanks to our 1 minute microwavable rice, in under 5 minutes, you’ll have your rice cooked, toppings mixed and salad ready to go!
This salad isn’t complete without a boost of colorful veg. We recommend a power slaw blend of the following: Brussels sprouts, Napa cabbage, kohlrabi, broccoli, carrots and kale.
For the Meat Eaters
Are you craving some more protein on your rice and quinoa salad? This recipe goes great with seared chicken or grilled salmon. You might also want to try this Avocado Chicken Power Salad.
Crunchy Quinoa Power Bowl with Almond Ginger Dressing
Hey guys! I hope your first weekend of 2015 was an awesome one.
I’m pretty excited for this week because it means finally getting back into a regular routine. I’ve put my fitness on the back burner for the past several months so, like the majority of the population right now, I’ve made a commitment to myself to change that starting with the new year.
For me this means making it to the gym at least 3 days a week, no matter how late traffic makes me, and fitting in an additional 2 days of running. I’m pumped because I always feel so much better when I’m working out regularly. My mood is happier, I can sleep better and that soft layer beneath my skin jiggles a little less when I walk.
One thing that really helps keep me motivated to exercise is eating a good healthy lunch. Something that will fill me up without weighing me down and keep me energized all afternoon. It can be hard for me to find that balance sometimes but this bowl fits the bill perfectly.
To start, it’s made from a base of protein-packed quinoa, crunchy red and green cabbage, chopped almonds, fresh cilantro and green onion.
And, because you guys know how much I love almond butter, I combined it with ginger, lime, and garlic for a dressing so that is so addicting, you will have to resist licking it out of the bowl.
Last but not least, roasted sweet potatoes are tossed in for a little extra staying power which gives the whole thing a flavor profile that will knock your socks off. And of course the crunchy texture will have you happily munching your way through until the last bite.
I made a big batch for lunches last week and it was so good, I had to make it again this week. Needless to say, I’m looking forward to eating this for lunch and then taking a nice sweaty workout class before I come home to sit on the couch and watch the new season of The Bachelor. That might be another reason I’m excited for this week but let’s keep that our little secret, k?
Quinoa Crunch Salad with Peanut Dressing
This was fantastic. Took it for lunch today and was super proud of myself for the healthy deliciousness that I had.
This recipe is sponsored by ALDI
With loads of crunchy fresh veggies like carrots, bell peppers, cabbage, and edamame?
And fluffy quinoa tossed with a few handfuls of chili lime cashews?
Covered in a just-the-right-amount-of-spicy peanut dressing?
I’m a big fan of crunch salads – see also this Thai Noodle Salad which is so punchy and delicious that it still visits me in my dreams sometimes, and the Crunchy Shrimp Salad which is basically an excuse to eat those home-fried wonton strips on top, and then this Cashew Crunch Salad which was the cold, sweet-and-savory magic I needed to get through my summer pregnancy – complete with retro chow mein noodles and everything.
This crunch salad is no exception to the Lindsay-Loves-Crunch-Salads Rule. It is a rainbow to behold.
Bonus is the fact that many of our essential ingredients were purchased – for a steal – at the grocery store adored by everyone and their mom: ALDI.
My personal favorite thing about ALDI is that I can AFFORDABLY stock up on the healthy eating basics, including organics because life is awesome. Like, we’re talking multi-huge-bags of quinoa, dried mangoes, canned beans, and chili lime cashews that are sitting in my pantry aka basement.
My second favorite thing about ALDI is that I can now use Instacart to deliver it right to my house. This is a relatively new thing in my life (ALDI + Instacart), and you guys, I legitimately never go to the store anymore. There’s a tiny baby in my house. There’s a 30% chance that I’m dressed in real clothes. It’s fifty million degrees below zero.
We’ll take the delivered-right-to-your-door thing. ♡
And you can too! Right here, right now. If you’re a first-time ALDI Instacart shopper, you can grab $10 off your first three ALDI orders of $35 or more with the code ALDIPOY. Pretty great, right?
I know technically we’re not to Friday’s meal prep recipe yet, but may I suggest this recipe, in little (er, HUGE) pre-portioned containers, waiting for you for lunch this week?
Fresh veggies, powerhouse quinoa, peanut dressing and bites of crunchy and sweet… you were made for this moment.
CRUNCHY QUINOA and CABBAGE SALAD
BLACK AND RED QUINOA ARE SURPRISINGLY DIFFERENT FROM THEIR IVORY COUNTERPART. I love them as much for their nuttier taste and crunchier texture as I do for their beauty. If food is meant to nourish all of our senses, multicolored quinoas definitely deliver.
|1||cup tricolor quinoa|
|1⁄4||teaspoon sea salt, plus more for cooking quinoa|
|4||cups thinly sliced green cabbage|
|1||carrot, sliced into thin rounds|
|5||radishes, thinly sliced|
|2||tablespoons mustard seeds|
|1⁄4||cup extra virgin olive oil|
|1||tablespoon plus 1 teaspoon ume plum vinegar|
|1||teaspoon coconut palm sugar|
|Zest and juice of 1/2 lemon|
|Freshly ground black pepper|
|1-1⁄2||cups halved cherry tomatoes|
|1⁄4||cup sunflower seeds, toasted|
|1⁄4||cup chopped fresh flat-leaf parsley or cilantro|
Place quinoa pot or rice cooker with water and pinch of salt. Bring to boil, reduce heat and simmer covered until quinoa is tender and water is absorbed. Remove from heat and cool before fluffing.
Place cabbage in large bowl and sprinkle evenly with 1/4 teaspoon salt. Firmly massage cabbage until it breaks down and softens (will reduce to about half original volume). Add carrot, radishes and scallions and toss. Fold in quinoa and set aside.
In small skillet over medium heat, dry-roast mustard seeds until lightly browned and just starting to pop. Remove from heat and whisk in olive oil, ume plum vinegar, coconut sugar, lemon zest and lemon juice. Season to taste with freshly ground pepper.
Pour dressing over salad and toss to coat. Fold in tomatoes, sunflower seeds and parsley and serve.
Toasted Quinoa Cabbage Salad
This salad was totally for me……..and it was damn good.
Truth be told Tim is not a quinoa lover. I adore it….I would eat it all the time. I have found it frozen at my local grocery store, which I should give a heads up to Kroger…What the “Forks” for Dinner’s, go to grocer. The frozen quinoa comes in a steam-able bag and is perfect for dishes that call for quinoa….pop it in the wave and a couple of minutes later…ta da…..recipe ready.
I have been eating a lot of chickpeas …aka garbanzo beans lately. They have a kinda nutty taste and a texture thats buttery, but starchy too. Plus they have a ton of fiber and protein that makes them perfect for a meatless dish. Not this dish…..it has bacon….yum. The dish has bacon because it has cabbage, and you need bacon with cabbage…..just saying!
The other ingredients, were things I had left over from other dishes. Thats the tough part of buying groceries for two, you have stuff left! So, in my effort to be thrifty, I wanted to use up, some carrots,red pepper, and snow peas. They melded really well with the quinoa, bacon, and cabbage.
A little lemon zest and juice for a bright tartness, and dill for that springtime touch…..Toasted Quinoa Salad. You can serve this either warm or cold…..perfect springtime salad for lunch or a light dinner!
This Gluten Free Crunchy Thai Quinoa Salad tossed with a Light Sesame Dressing is the perfect side dish or lunch during the week!
This Gluten Free Crunchy Thai Quinoa Salad is loaded with veggies then tossed with a Light Sesame Dressing. It&rsquos high in protein, fiber and flavor and guaranteed to become a favorite around your house! The perfect side to bring to that next party!
This weekend I have a little getaway. I&rsquom going to the Austin Food & Wine Festival with one of my close friends and I cannot wait! Even though I&rsquom super excited to get away and be me again (not momma), I&rsquom also kinda freaking out.
There are so many more things to think about when you leave a baby for a weekend.
Mike is staying home with the kids which gives me peace of mind, but I still have a lot of things to line out before I leave. This weekend alone Cason has soccer practice Friday night, a game Saturday morning, then a birthday party for my nephew who turns one and then church the following morning. Mike will have to cart the kids around to all of that, by himself! Which translates to me needing to have the laundry done, birthday present purchased and wrapped and then dinners lined out so they can eat!
Although if worse comes to worse, Mike makes a mean breakfast burrito and bowl of mac & cheese. 🙂 And that&rsquos just stuff I need to do on the house front. I need to pack myself and think about pumping.
I&rsquom not quite sure how that&rsquos going to work yet. But I&rsquoll figure it out. I&rsquom only pumping 4-5 times a day anyways but I&rsquoll have to pump while we&rsquore out and about at the food tents and cooking demos.
I just bought one of those hands free breast pumps that is small enough to keep in a tote bag. So I&rsquoll probably just stuff it in my purse and have to pump and dump. Cuz I&rsquoll be trying all the foods & wines yo! Luckily I produce enough milk that my freezer is completely stocked so I&rsquom covered in that department, I&rsquoll just have to replenish a little bit when I get home. #milkfordays
Ok, enough about that. Let&rsquos talk about this Thai Quinoa Salad, shall we?
If you can&rsquot tell yet, my mind and my recipes are already shifting towards all things spring and summer. I know some of you are still dealing with snow. But let&rsquos be honest, it&rsquos weird &hellip you should be dealing with spring flowers not shoveling. I use to live in Wisconsin so I can say that, it&rsquos definitely not a normal thing to have snow in April. Hopefully these recipes will warm you up and usher in that warmer weather. Because as I&rsquom writing this post, I&rsquom sitting in my garage in shorts and flip flops in 80 degree weather watching my son ride his new Razor Scooter. Ahhhh&hellip.
Which on a side note, those things are no joke. I totally injured myself riding that thing last week when I went to pick Cason up from school. I rode it up to the school and hopped off for a second to say hi to one of the moms and the scooter swung around and gashed my ankle. Annoying!
Ok, back to the point. Sorry, today I feel like my mind is all over the place.
I&rsquom really trying to get you guys set for those Summer BBQ&rsquos and poolside parties. This Thai Quinoa Salad is light, refreshing, filled with all kinds of veggies and tossed with a light sesame vinaigrette. I know you&rsquore going to love it. It was great to have this on hand in the refrigerator because all I had to do was make a protein and we had dinner.
In fact, I ate this with my Honey Mustard Baked Salmon the other day and it was divine!
Make this salad for meals during the week or bring it as a side to your next party. It&rsquos perfect!
Bon Appetit friends and happy eating!
What You’ll Need To Make Thai Crunch Salad with Peanut Dressing
This is one of those recipes with a long list of ingredients but don’t let that deter you you can use many of the prepared vegetables available at the supermarket today, and the dressing is quickly puréed in a blender.