• Quinoa salad with white cabbage and cranberries

    Posted on January 20, 2022 by in Even Healthier Recipes
    Quinoa salad

    © ZDG / nigelcrane

    With this combination of white cabbage, quinoa, cranberries and hazelnuts, you can conjure up a wonderfully fresh, very tasty quinoa salad in just 30 minutes, which is pleasantly light and still filling for a long time.

    Ingredients for 2 servings

    For the quinoa salad with white cabbage

    • 380 g white cabbage – remove the stalk; cut the leaves into fine strips
    • 100 g Quinoa Tricolore – wash thoroughly
    • 60 g cranberries, dried
    • 2 tbsp hazelnuts – roughly chop and roast fat-free

    For the dressing

    • 4 tbsp lemon juice, freshly squeezed
    • 2 tbsp apple cider vinegar
    • 1 tbsp apple syrup
    • 1 tbsp olive oil, cold-pressed
    • 1 tbsp apricot kernel oil (alternatively olive oil)
    • 1 teaspoon mustard
    • 3 tbsp chopped parsley
    • Crystal salt and pepper from the mill

    Nutritional values per serving

    Calories 524 kcal
    carbohydrates 69 g
    Protein 11 g
    fat 21 g


    Time to prepare:

    Preparation time15 minutes
    Cooking / baking time15 minutes

    Step 1

    For the quinoa salad, bring the quinoa to the boil in plenty of vegetable stock and simmer for 15 minutes.

    Then pour over a sieve and allow to drain for approx. 10 minutes (to cool).

    Step 2

    In the meantime, mix lemon juice, vinegar, syrup and mustard in a bowl for the dressing.

    Then stir in the olive and apricot kernel oil; salt and pepper.

    Step 3

    Put the white cabbage in the dressing and gently massage in the dressing by hand (put on a glove!).

    Then season with salt and pepper, add the cranberries and parsley and fold in the quinoa.

    Mix everything well and season with salt and pepper.

    Step 4

    Serve the quinoa salad sprinkled with hazelnuts.

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