This salad combines wonderful colors, textures and flavors and is unusually versatile and robust. The vegetables can be prepared in advance. When you are ready to serve, all you need to do is toss the salad ingredients with the dressing. The leftovers will stay fresh in the refrigerator for up to two days. This will become a favorite!
Yields 6-8 servings.
2 cups of shredded red cabbage (or one bag pre-shredded red cabbage)
1 1/2 cups red or white quinoa, salted and cooked in rice cooker and/or according to package directions.
4-5 scallions, thinly sliced
1-2 colored peppers, diced
¼ cup craisins
Splash (about 4-6 tablespoons) of cider vinegar or lemon juice
Drizzle (2 tablespoons) Agave syrup or honey (optional)
1-2 teaspoons salt
minced garlic or garlic powder to taste
pinch black pepper
1 teaspoon sesame oil (optional)
2 tablespoons canola oil (optional)
Toss all salad ingredients together. Dressing may be made in advance and stored until ready to use or sprinkled directly on salad. Enjoy!
You may substitute 2 cups of brown rice, wheat berries or pearl barley for the quinoa. Salt and cook in rice cooker or according to package directions.
Slivered almonds or pine nuts may be substituted for the sunflower seeds
Diced red onion may be substituted for the scallions