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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.

Crunchy Quinoa and Cabbage Salad


1 cup tricolor quinoa
2 cups water
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
3 scallions, chopped
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.


© 2014 Terry Walters | Photography by Julie Bidwell



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

    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. 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!


  7. Posted April 11, 2021 at 1:15 pm | Permalink

    I am not a fan of tomatoes (except very fresh & in season). Would strawberries (or something else) work as a substitute?

  8. Posted April 11, 2021 at 1:58 pm | Permalink

    You can absolutely just leave the tomatoes out. This salad is jam packed with delicious veggie. One less won’t be missed. Enjoy!

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  1. […] Terry Walters’ 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 visual beauty. I believe that food should nourish all of our senses and multi-colored quinoas definitely deliver.” […]

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