Crunchy Quinoa & Cabbage Salad

crunchy quinoa cabbage salad with forks

I have been struggling with a cold the past week and now Philipp is not feeling well this weekend. We both need some food that gives us energy: quinoa and vegetables.

We had a beautiful pointed cabbage in our veg box on friday (see picture). Pointed cabbage has softer leaves and tastes slightly sweeter than white cabbage. I really like it. However due to the cold weather our box has only been sparely filled over the winter months.

I added different kinds of nuts, raw fennel and carrots to the salad to make it crunchy. Some lemon juice and olive oil – perfect!

I have been inspired by so many different kinds of quinoa salads I have been seeing on various food blogs these days. I think quinoa is so versatile! Enjoy!

quinoa and pointed cabbage

crunchy quinoa cabbage salad close up


What you need for four people:

  • 300g quinoa, rinsed well
  • 1/2 pointed cabbage (or white cabbage), chopped
  • 1 red pepper, julienned
  • 1 fennel bulb, julienned
  • 1 carrot, finely chopped
  • 1 handful brazil nuts, finely chopped
  • 1 handful walnuts, finely choppes
  • 1 handful almonds, finely chopped
  • 1 handful parsley, finely chopped
  • Lemon juice from 1/2 lemon
  • Olive oil
  • Salt and pepper

  • Steps:

  • Place the quinoa in a saucepan with about 1/2 l water and a pinch of salt, bring to a boil and then let it simmer for about 15 minutes over medium heat
  • Drain the quinoa and allow it to cool down
  • In a large bowl, combine the veggies and nuts and the parsley and mix well
  • Add the quinoa, lemon juice, salt and pepper and then drizzle some olive oil on top, mix everything well
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    One response

    1. We have been trying different ways of cooking quinoa. I would definetly try this but I think I would skip the fennel, I’m not a fennel fan. I hope it doesn’t change the recipe if I skip it. Thank you for sharing!

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