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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.
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Prep Time 15 mins
Course lunch
Cuisine American, Italian
Servings 3



  • 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


  • 2 tbsp slivered almonds


  • 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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