Recipe

Everyday “Something” Cabbage – Quinoa Salad

What will you find in this post?

  1. My notes on how to build your own salad
  2. Recipe for my everyday cabbage-quinoa salad

Salad is my quickest dish to serve as dinner on a weeknight when I am as exhausted as a cross country runner. When I ask my husband the question the kind of salad he wants, his typical reply will be “just make something”. So its upto me to add whatever I find on my way from kitchen counter to pantry to fridge. Not that I have a huge kitchen but I have enough ingredients to grab in this walk.  This salad was created on such night where I was as grumpy as a bear but the colors on the bowl made my mood get better. I decided to call it the “something” cabbage-quinoa salad.

Eating salad as a meal was never a part of my growing up years. My mother would serve a small bowl of cucumber-carrot or mango carrot salad. That is actually a part of my meal. I started eating salad during my pregnancy as I was diagnosed with gestational diabetes. I was taught by my dietician back in 2010 on how to build your bowl of salad. She suggested adding more protein like tofu, chicken or boiled egg and then some complex carbs like quinoa, brown rice, couscous to the greens and veggies. The salad dressing can be served separately so you can dip it lightly for every mouth. That way you don’t have to bathe your salad with it.

For the below recipe, I added boiled eggs, garbanzo beans and quinoa to finely chopped cabbage, carrots and other veggies. The dressing was just hummus with some lemon juice, olive oil, salt & pepper.

For vegetarians, please add some chunks of tofu and more quinoa for the protein source.

Everyday “Something” Cabbage Quinoa Salad

I was taught by my dietician back in 2010 on how to build your bowl of salad. She suggested adding more protein like tofu, chicken or boiled egg and then some complex carbs like quinoa, brown rice, couscous to the greens and veggies. The salad dressing can be served separately so you can dip it lightly for every mouth. That way you don’t have to bathe your salad with it.
For the below recipe, I added boiled eggs, garbanzo beans and quinoa to finely chopped cabbage, carrots and other veggies. The dressing was just hummus with some lemon juice, olive oil, salt & pepper.
For vegetarians, please add some chunks of tofu and more quinoa for the protein source.
Prep Time 15 mins
Course lunch
Cuisine American, Italian
Servings 3

Ingredients
  

Ingredients:

  • 2 cups green-purple cabbage, finely chopped
  • 20 cherry tomatoes
  • 1 long cucumber, chopped
  • 2 stalks celery, finely chopped
  • 1/2 cup quinoa
  • 1/2 cup garbanzo beans
  • 2 eggs, boiled
  • 2 tbsp Hummus
  • 1 avocado , mashed
  • 1 tbsp lemon juice
  • 1 tsp olive oil
  • Salt & pepper

Garnish

  • 2 tbsp slivered almonds

Instructions
 

  • In a large bowl, add all the ingredients except eggs and mix well.
  • Place them in a bowl, garnish with almonds and place eggs & toast on the side. Serve!
Keyword Cabbage Quinoa Salad

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