Description
Experience the vibrant flavors of this refreshing quinoa and red cabbage salad, perfect for any occasion! Packed with colorful veggies and a zesty lemon dressing, this nutritious dish is both light and satisfying. Ideal for summer picnics, barbecues, or as a healthy meal prep option, it’s sure to impress your guests while delivering a burst of flavor in every bite.
Ingredients
Scale
- 1 cup quinoa
- 1/2 head red cabbage, finely shredded
- 2 medium carrots, grated
- 1 cucumber, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lemon (about 2 tbsp)
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until water runs clear. Cook in 2 cups of water over medium heat until boiling. Cover and reduce heat to low; simmer for 15 minutes until fluffy.
- While quinoa cooks, finely shred the red cabbage, grate the carrots, and slice the cucumber.
- In a large bowl, combine cooked quinoa with shredded cabbage, grated carrots, sliced cucumber, and cilantro.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad.
- Toss gently to coat all ingredients in the dressing. Let rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg