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.
|1||cup black or tri-colored quinoa|
|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|
|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|
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.
© 2014 Terry Walters