To get in a spring mood on I’ve been playing around with some frisky salads, like this red cabbage and quinoa salad. This is a salad I want to take on a picnic and linger over with a tall glass of lemonade. It’s even colored like a warm spring day.
It tastes a lot like a sweet and tangy slaw, no surprise, because it’s got a sweet and tangy-type dressing with a little kick of mustard and a big kick of lime. The cabbage and quinoa have a fairly fine texture and compliment each other, and they’re set off by bursts of fresh green onion, crisp toasted almonds and chewy-sweet dried cranberries. It’s a calm yet vibrantly fresh salad that goes great with sandwiches and wraps, and I love the pop of color it puts on the plate.
I haven’t tried this on a sandwich or wrap yet, but I think it would be fun on either.
Eating this makes me feel fresh and ready for whatever fun a warm spring day might send my way. The cabbage and quinoa have tons of fiber, and the quinoa has some protein as well. Between those and the almonds, it’s a great way to get full (which is pretty challenging for me). The cranberries are chewy little tart treats in there, and don’t do much except look like jewels and be fun. Fun is even better for us than quinoa, so don’t skip ‘em.
Grab ideas for more creative salads here.
PrintQuinoa with Lime Vinaigrette and Red Cabbage
- Total Time: 30 minutes
- Yield: 12 servings 1x
Description
This vibrant quinoa salad features a sweet and tangy lime vinaigrette with bursts of fresh green onion, crisp toasted almonds, and chewy-sweet dried cranberries.
Ingredients
Dressing:
- 2 Tbs seasoned rice vinegar
- 1 Tbs cider vinegar
- 1 tsp spicy brown mustard
- 3 Tbs olive oil
- 1 Tbs agave (or honey)
- juice of ½ lime
Salad:
- 3 c grated red cabbage
- 4 c cooked quinoa (cooked from 1 c dried according to your package’s directions)
- ½ c dried cranberries
- ½ c toasted almonds (here’s how to toast almonds)
- 3 green onions, chopped
- ¼ tsp salt
- fresh ground black pepper to taste
- additional green onion, almonds and cranberries to top (optional)
Instructions
- In a jar, combine the seasoned rice vinegar, cider vinegar, spicy brown mustard, olive oil, agave or honey, and lime juice. Shake well to mix and let the dressing stand while preparing the rest of the salad.
- If not already prepared, cook the quinoa according to package instructions and let it cool.
- Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. Set aside to cool.
- In a large bowl, combine the grated red cabbage, cooked quinoa, toasted almonds, dried cranberries, and sliced green onions.
- Pour the dressing over the salad and toss well to ensure everything is evenly coated.
- Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Toss again before serving.
Notes
This salad pairs well with sandwiches and wraps, adding a pop of color to your plate. It can be made ahead and stored in the refrigerator for up to 2 days. Feel free to substitute honey for agave if preferred. Toasting the almonds enhances their flavor and adds a nice crunch to the salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6
- Sodium: 45
- Fat: 8
- Carbohydrates: 24
- Fiber: 4
- Protein: 5
- Cholesterol: 0
Frequently Asked Questions
What type of mustard should I use for the lime vinaigrette?
You can use any type of mustard you prefer, but a Dijon mustard adds a nice tangy kick that complements the lime well.
How can I store the quinoa salad if I make it ahead of time?
Store the quinoa salad in an airtight container in the refrigerator, and it will keep well for up to three days; just give it a good stir before serving.
Can I substitute the dried cranberries with another ingredient?
Yes, you can substitute dried cranberries with dried cherries or raisins for a different flavor profile, but the cranberries add a unique tartness that enhances the overall taste.
