Name: Quinoa with Lime Vinaigrette and Red Cabbage
Ingredients: 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; 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)

Description

Like a sweet-tangy slaw, this quinoa has a kick of mustard, lime and bursts of green onion and almonds. It’s a vibrant salad that is great with sandwiches.

Ingredients

Scale

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)

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Instructions

Combine the dressing ingredients in a jar and shake well. Let stand while you make the rest of the salad.
Cook the quinoa unless you made it ahead, prep the veggies, toast the almonds. Combine all the salad ingredients in a large bowl. Pour the dressing over and toss to coat. Can be served chilled or at room temp.

Category: Salad, Side