Purple Cabbage and Quinoa Salad

This recipe came about the night before Easter of this year while I was pacing back and forth in the produce section of the grocery store trying to think of something I could take to our family gathering. I ended up buying several different colors of different vegetables and decided to hope for the best. This salad turned out way better than I anticipated and it went over really well at family Easter. I knew I wanted to put it on my blog, so I made it again yesterday to double check my measurements and take pictures.

Why this recipe is a winner in our house:
It makes a large quantity that is suitable for a family gathering.
It can last several days in the refrigerator, so it’s suitable for just the two of us also.
It has a wide variety of vegetables.
It’s delicious.
Using the ingredients I used, I calculate a 1 cup serving at only 149 calories and 4g of protein. (That’s a lot of protein for a salad!)
This entire bowl of salad sits at just over 2,000 calories — so basically, eat to your hearts content.

And did I mention it’s pretty?

Purple Cabbage and Quinoa Salad


Now, you don’t have to use such colorful vegetables. You can certainly get away with using green cabbage and green bell peppers, if that’s what you have on hand. And if there’s something you don’t like, just leave it out and add more of something else. Not a fan of corn? No big deal. Grab another bell pepper. Not a fan of tomatoes? No big deal. Add some more corn. I can’t really offer a cabbage replacement though. I think the cabbage really makes the dish. It sort of resembles a fully loaded cole slaw.

Purple Cabbage and Quinoa Salad

  • Servings: 14, 1 cup servings
  • Print

1 cup dry quinoa, cooked to package directions
1 small head purple cabbage, cut in half, sliced really thin lengthwise, roughly chopped to get rid of any really large pieces
2 bell peppers, diced (I used yellow and red, but any color combination will do)
1 pint cherry tomatoes, quartered and seeds removed
2 cups frozen corn
1 bunch green onions, thinly sliced and the white parts reserved for the dressing


1/4 cup olive oil
1/4 cup apple cider vinegar
1/4 cup (or more to taste) honey or agave
The white parts of the green onions, roots removed
2-3 cloves garlic
2 tablespoons dijon mustard

Combine all of the vegetables with the quinoa in a large bowl until thoroughly mixed
Sprinkle with salt and toss again

In a blender or food processor, combine all of the dressing ingredients and blend until smooth
Taste and add more honey if it’s too acidic for your taste
Pour over the vegetables and toss to coat evenly
Taste a small bite and add more salt if needed

Refrigerate for a minimum of 4 hours before serving — overnight is best


One Comment Add yours

  1. omg i absolutely loove this!!! with all the colours yuummm



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