Description
A refreshing quinoa salad packed with vegetables and flavorful dressing.
Ingredients
Scale
- 1 cup quinoa
- 1 ¾ cups water or vegetable broth
- ⅓ tsp salt
- 2 cups red cabbage, shredded
- 1 cup carrot, shredded
- 1 red bell pepper, thinly sliced
- 1 can red kidney beans (substitute with chickpeas or other beans)
- ½ cup parsley, chopped
- ½ of one lemon, juice
- 2 tbsp olive oil
- 1 tbsp sumac
- ½ tbsp maple syrup
- 1 tbsp balsamic vinegar
- Salt to taste
Instructions
- Rinse quinoa under cold water.
- Cook quinoa with water or broth and salt until fluffy.
- Shred cabbage and carrot, slice bell pepper, and chop parsley.
- In a bowl, mix lemon juice, olive oil, sumac, maple syrup, balsamic vinegar, and salt.
- Combine cooked quinoa with vegetables and dressing; toss well.
- Chill before serving.
Notes
- Substitute kidney beans with chickpeas or any other beans as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: No-Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg