Quinoa Salad with Shredded Cabbage and Roasted Veggies
Side
10 minutes
6-8 servings
Overview
Prep this ahead of time for salads to eat during the week. Can be uses as a side dish or main salad. So delicious and good for you.
Any of these steps can be done ahead of time and kept in the refrigerator until it's time to put them together.
Ingredients
For the Salad
1 cup quinoa
1/2 head of green cabbage
1/2 head raddichio
3 carrots
1 delicata squash, or 1 golden or red beet, or both
1/3 cup pecan pieces
1 TBSP dried cranberries, unsweetened
1 tsp EVOO to toss and coat the veggies
Himalayan salt and black pepper, to taste
For the Dressing
2 TBSP Dijon mustard
1/4 cup flavored or balsamic vinegar
1/2 cup EVOO
Steps
Salad
Preheat oven to 425. Peel the squash and de-seed with a spoon. Cut into bite sized peices, about 1 inch. If using beets, peel and cut into 1inch peices. Toss in a small amount of oil and salt and pepper. Roast 20 minutes in a medium sized baking dish, turn and roast another 20 minutes. Check to see if done when a fork can pierce easily. Instead: cook in your airfryer for 20-30 minutes, until cooked. Let cool after cooking.
In a medium sauce pan, add 2 cups of water on medium to high heat. Rinse the quinoa in a small strainer and add to the water when it is boiling. When the quinoa water is at a boil, turn the heat to low and cover for 20 minutes. Do not stir. Let cool after cooking.
Either cut/shred the cabbage, raddichio, and carrots or shred them on the shredded setting in the food processor (this is what I do and is a lot easier).
Toast the pecans either in the toaster or on the stove top on low for 3 minutes. Do not burn!
Toss all of it together, add the cranberries and dressing.
Dressing
Mix up really when and add to the salad. I put all the ingredients in a jar with a lid and shake until blended. I uses about half on the sald and keep half to add as needed.