Quinoa & Cabbage Salad

Fast and easy salad packed with nutrients, fibers and flavor when you only have time for a quick lunch. Great combination of different textures, grain, veggies, fruit and seeds is very satisfying.This is my mom’s recipe, so delicious, since I make it often I thought it would be a nice addition to the blog. The key ingredient is the cooked quinoa. It is always wise to have cooked quinoa in your fridge, easy to add to salads, soups or yogurt and fruits. 

To prepare quinoa you just need a 1:2 proportion of ingredients, for one cup of quinoa use two cups of water. Bring the water and the quinoa to a boil in a small saucepan, then reduce the heat and simmer for about 10 minutes. When all the water has been absorbed by the quinoa, turn off the heat and leave it covered for another 5 minutes. Fluff with a fork. Store in the fridge in an airtight container.

To know more about the quinoa health benefits check this post, Pear & Almond – Quinoa & Oats Baked Cups.

Not much attention is given to cabbage but it has a remarkable nutrition profile. Low in calories, one cup of cabbage only offers 22 calories, but the same serving will provide 56% of your daily intake of vitamin K and 36% of vitamin C. It also provides folate, manganese and vitamin B6. 

It contains powerful antioxidants like polyphenols and sulfur compounds. These antioxidants have a preventive effect on cancer, atherosclerosis and diabetes. The fiber-rich cabbage will feed the good bacteria in your gut which in return will protect your immune system and produce vitamins K2 and B12. Vitamin K2 will prevent calcium deposits in the arteries and B12 is needed by your nervous system.

An easy salad that will provide many of the needed nutrients not excluding the deliciousness.

Here is another delicious salad with cabbage and more, Barley Rainbow Salad.


All ingredients used in the salad


Prep: 20 mins   |   Cook: 0 mins   |   Total: 20 mins




2 cups of shredded cabbage

1 cup of cooked quinoa

1 small avocado cubed

1 small cucumber chopped

1 stalk of celery chopped

1 carrot grated thin

¼ cup of pumpkin seeds

¼ cup of dried cranberries


½ tsp of grated ginger

2 ½ tsp of capers

1 ½ tbsp of olive oil

1 ½ tbsp of water

½ tbsp of maple syrup

1 tbsp of tahini

Salt & black pepper to taste




Using a hand mixer or a blender, blend all dressing ingredients until smooth. In a large bowl add all the salad ingredients and the dressing. Mix until well combined, that easy. Serve and enjoy!

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