04 Dec Red Cabbage Quinoa Salad
Veg Mains
Red Cabbage Quinoa Salad
25
Mins
4-6
Feeds

You know I love a good *leftovers lunch* to minimise food waste in the household. And this Red Cabbage Quinoa Salad has a certain wow factor about it too, that might just impress any unexpected guests during the festive season. There’s just something so satisfying about creating a whole new dish out of leftovers and re-loving them. And in the Winter months, or especially around the festive season, there always seems to be a lot of roasted veg hanging around. So put it to good use in this Tabbouleh. This salad is a mix of everything I love; crunch, sweetness, heartiness and lots of freshness from the herbs. Use any roasted veg you have and I used olives here as I had some leftover from entertaining, but use whatever else you think might work or throw in whatever you fancy!
If you’re looking for a good Quinoa source, I love Hodmedods Quinoa which is grown in Essex!
Want another roasted veg salad? Try this one.
Method
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Cook your quinoa according to the packet. I cooked mine in veg stock for more flavour but feel free to just use water.
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Whilst cooking, slice the cabbage, add to a bowl and mix in the apple cider vinegar with a pinch of salt, giving it a good stir. Then leave to sit and turn bright pink until the quinoa is cooked.
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Once the quinoa is cooked, assemble it in a big bowl with the cabbage, olive oil, roasted veg and dried and fresh herbs.
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Remove the pomegranate seeds from the pomegranate (my preferred method is spanking) and add to the salad, along with the olives. Drizzle with extra virgin olive oil, a crumbling of feta and a sprinkling of salt and pepper to season.
Ingredients
200g quinoa (I used tricolore for lots of colour)
300g red cabbage, finely sliced
4 tbsp apple cider vinegar
4 tbsp olive oil
1 tsp dried oregano/thyme/za’atar
2 big handfuls of roasted veg (carrots/sweet potato/squash)
1 pomegranate
3 large handful of fresh herbs parsley/mint/coriander/dill or a mix, roughly chopped
Small handful feta cheese, crumbled (you could also use goats cheese, pecorino, parmesan or fried halloumi)
Handful of olives
My Cookbook

Alison reeve
Posted at 18:35h, 25 JanuaryLoved the red cabbage salad
Amazing
Melissa Hemsley
Posted at 10:28h, 27 JanuarySo glad! Thanks for making it Alison x