I'm starting to love salads. Specially as a side. I still don't think it's a complete meal, doesn't satisfy me completely, & I'm hungry in like 30 minutes. I'm trying to start this year off right by eating healthier & cleaner. Though not a hundred percent successful, I've been eating a little lighter. Cmon, I love food & I cannot control myself. So because my trying to eat healthy, I'm eating more salads. I know some salads take long to make with all the chopping and stuff. This kind of salad isn't that and that's why it's one of my new favorites. The ingredients in this salad are usually in your fridge and pantry and easy to throw together. The results are fantastic. It's a great balance of each ingredient and comes together so perfectly. There's lots of texture and lots of flavor in this cabbage and quinoa salad. To be honest with you, it kind of tastes like a tabbouleh salad but much better. You can make this recipe up to a day in advance, just keep the dressing separate until about an hour before you are ready to serve. Dress the salad and leave at room temperature before serving so that the quinoa can absorb the dressing and all the flavors will come together.
Ingredients:
1/4 green Cabbage head
4 Tomatoes
1/2 bunch Parsley
1/2 Jalapeño
1 Shallot
2 tablespoons olive oil
3/4 cup dry, uncooked Quinoa
1 1/2 cups water
1/2 bunch Mint leaves
1/4 cup Olive oil
1/8 cup Lemon juice
1/2 teaspoon Red pepper
1 teaspoon Salt
Directions:
Put 2 tablespoons olive oil in a pot over high heat. Add quinoa to pot and toss continuously till slightly toasted.
Add water to quinoa, bring to boil, then cover and simmer till theres no water left in pot, about 15-20 minutes.
In the meantime, shred cabbage.
Finely dice tomatoes, jalapeños, and shallot.
Mince parsley and mint.
Once quinoa is cooked, remove from heat, uncover, and let cool.
Place all ingredients into a salad bowl, toss, & serve!
