cabbage and pepper rainbow salad

http://calgaryavansino.com/recipes/red-cabbage-chard-pepper-rainbow-quinoa-salad/

  • Serves

    makes 4 servings

  • Preparation Time

    15 minutes

  • Cooking Time

    15 minutes

Ingredients

  • 100g uncooked quinoa (yields about 300g when cooked)
  • 250ml water or vegetable stock
  • 1/2 vegetable stock cube, optional
  • 100g red cabbage, shredded
  • 70g yellow pepper, sliced
  • 70g red pepper, sliced
  • 25g baby chard or kale, shredded
  • 2 tbsp toasted sesame seeds
  • Salt and pepper, to taste
  • 1/2 cup uncooked quinoa (yields about 2 cups when cooked)
  • 1 cup water or vegetable stock
  • 1/2 vegetable stock cube, optional
  • 1 cup red cabbage, shredded
  • 1/2 cup yellow pepper, sliced
  • 1/2 cup red pepper, sliced
  • 1 cup baby chard or kale, shredded
  • 2 tbsp toasted sesame seeds
  • Salt and pepper, to taste
Share This!
Print This!

This colourful cabbage and pepper rainbow salad looks like a bowl of opulent gems, and tastes just as divine. I love how crunchy it is, but also how filling. This makes a great lunch option, but can be just as nourishing at dinner time with some tofu or tempeh

In a sieve, rinse the uncooked quinoa under cold running water for about 2 minutes, until the water runs clear. In a small saucepan, place the water or vegetable broth, bring to the boil, and add the rinsed quinoa. If using, add the stock cube to add a bit more seasoning. Cover and turn down to a gentle simmer and cook for about 15 minutes.

After 15 minutes the quinoa should have absorbed most of the water. Remove from the heat and let it stand for 5 more minutes, covered. Then remove the lid, fluff with a fork, and cool.

Once cooled, mix the quinoa with the prepared cabbage, peppers and chard or kale (depending on which is in season or available). Season with salt and pepper to taste. Place on a serving plate and sprinkle the sesame seeds over the top.

If you have prepped a dressing (such as tahini, tamari or avocado), drizzle over the top and serve. You can eat this without a dressing and serve with hummus, marinated tofu or tempeh.

Note: Rinsing quinoa helps to get rid of the natural coating, called saponin, which can make the cooked grain taste bitter or soapy. Sometimes boxed quinoa will be pre-rinsed, but it doesn’t hurt to give it an additional rinse at home.