CRUNCHY QUINOA AND CABBAGE SALAD

EAT CLEAN. LIVE WELL. © 2014 Terry Walters | Summer

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 visual beauty. I believe that food should nourish all of our senses and multi-colored quinoas definitely deliver.


INGREDIENTS

1 cup black or tri-colored quinoa
2 cups water
1⁄4 teaspoon sea salt plus a pinch (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
1⁄4 cup olive oil
1 tablespoon plus 1 teaspoon ume plum vinegar
1 teaspoon coconut sugar
Zest and juice of 1/2 lemon
Freshly ground black pepper
1 1⁄2 cups halved cherry tomatoes
1⁄4 cup toasted sunflower seeds
1⁄4 cup chopped fresh parsley or cilantro

Preparation

Place quinoa in rice cooker or pot 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 slightly before fluffing.

Place cabbage in large mixing bowl and sprinkle evenly with salt. Firmly massage cabbage until it breaks down and softens (will reduce to about ½ original quantity). Add carrot, scallions and radishes and toss. Fold in quinoa and set aside.

In small skillet over medium heat, dry roast mustard seeds until light brown and just starting to pop. Remove from heat and add olive oil, ume plum vinegar, coconut sugar, lemon juice, zest, and pepper flakes. Whisk dressing and pour over salad. Toss to coat, fold in tomatoes, sunflower seeds and fresh parsley and serve.

Serves 6

© 2014 Terry Walters

6 Comments

  1. Lisa Story
    Posted March 5, 2014 at 12:52 am | Permalink

    If only I had seen this recipe BEFORE I cooked dinner tonight. I had all the ingredients and most of them prepped and ready to go! Tomorrow. This looks yum!

  2. Pam Simmons
    Posted March 12, 2014 at 1:55 pm | Permalink

    Terry
    In the recipe near the bottom is a blank ingrediant.. it just states “1/2″ with no ingrediant listed.

    I do not know what that magic item was, but I just made this as listed and it is AWESOME !!!!!!

    Probably my favorite recipe to date (although there is a lot of tough competition…)

    Thank you so much for coming up with this one !

  3. Posted March 12, 2014 at 2:23 pm | Permalink

    Pam, I’m not seeing the missing ingredient. Is it possible it will be there if you refresh your screen? So glad you loved it! Terry

  4. Posted April 3, 2014 at 5:42 pm | Permalink

    This is a wonderful recipe – thanks!! I had some celery that I ran through my Salad Master too – don’t know how it changed the flavor – but loved this and will be making it again:)

  5. Diane Fuchs
    Posted May 8, 2014 at 4:01 pm | Permalink

    Yes, I see the missing ingredient, too. It is underneath the cherry tomatoes. Maybe that 1/2 belongs up with the tomatoes. Is it 1 cup of tomatoes or 1 1/2 cups?

  6. Posted May 8, 2014 at 8:31 pm | Permalink

    Hi Diane,

    It’s 1 1/2 cups halved cherry tomatoes. Can you tell me what browser you’re using that you can’t see the ingredient? It still looks fine on my screen. I’m trying to figure out the problem. Tx for your help and enjoy the recipe in good health!

    Terry

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