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

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)

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