Wow! I just love it when simple to make meats yum AND closes with a nutritional punch! Quinoa is a gluten free, fiber and mineral rich seed that cooks up just like rice. It comes in various colors making it not just good for your body but visually appealing as well! Combine it with cherry tomatoes, cabbage and avocado and for an energizing and filling salad that’s good for weeknight meals, lunches or even back yard barbeque with friends. Its just as good cold as it is warm!
Like majority of my recipes – you can easily swap out lemon/lime juice for vinegar, veggies and seasonings for a variation in flavor profile OR add beans or shredded chicken for an additional punch of protein.
No matter what… just keep trying till you get it right!
Quinoa Avocado Cabbage Salad
2 cups cooked quinoa
1 cup shredded purple cabbage
1/2 medium red onion, chopped
1 pint cherry or grape tomatoes, halved
1 yellow or orange pepper, chopped
1/4 cup extra virgen olive oil
2 Tbl Braggs apple cider vinegar
1/2 tsp Chipotle powder
1/2 tsp Smoked paprica
1 tsp Cumin
Salt & Pepper to taste
Dressing: Combine olive oil, vinegar and spices in a bowl and stir well.
Salad: In large mixing bowl combine dressing with cooked quinoa, shredded cabbage, chopped onion, halved tomatoes, chopped peppers and stir till combined well. Serve or chill in refrigerator