A Flavorful Nutritional Boost for the Hectic Season (and it’s pretty…)
I love this salad! Purple reigns, and all that color means it’s loaded with lots of healthful nutrients, a nice boost at low energy days!
You can swap out what you like for many of the ingredients; instead of the balsamic, use sherry or red wine vinegar, lemon or lime juice, freshly squeezed. Swap out dried cherries or cranberries for other dried fruit such as figs. Use any nut you like, pine nuts, almonds, or omit them altogether. Sometimes I add a little grated carrot for color, because this dish is also quite pretty, especially if you top it with a few black sesame seeds! You can, of course use green cabbage, or regular quinoa!
This stores well, too. I often make a batch and have it for lunch or a side all week.
This is delicious served as a main course atop a bed of arugula, add a little tofu, shrimp, or chicken. I use a great little nutrition and exercise calculator on-line called myfitnesspal.com. It is free and has lots of great features, including a place to enter the ingredients of your own recipes to get the nutrition profile. I was delighted when I ran this one through, information follows.
And, just for the record, purple cabbage, onion, and quinoa are most definitely NOT red!
1 medium purple onion, sliced thinly
2 tbsp. balsamic vinegar
1 tbsp. sesame oil
2 tbsp. finely grated fresh ginger
2 tbsp. chia seeds
1/3 cup dried cranberries or cherries
Freshly ground pepper
2 cups cooked purple (red) quinoa
1 ½ cups cooked kidney beans or 1 can rinsed
2 cups sliced or shredded purple cabbage
1 scallion, sliced thinly on the diagonal, for garnish
3 or 4 apricots, sliced, for garnish
10 or 12 pecans, roughly chopped, for garnish
Purple or pink radishes, to make it even more pretty!
In a large bowl, mix together the onion, vinegar, oil, ginger, chia, cranberries, and pepper. Let stand for 10 minutes to take the sharpness from the onion. Add the quinoa and beans, and coat well. Add the cabbage and toss well.
Place in serving dish (or refrigerator container if storing), and top with the nuts, apricots, and scallions. When serving, add hot sauce if wanted.
Nutritional information for one-cup serving: 210 calories, 4 g. fat, 558 mg. potassium, 13 grams of fiber, 27 g. carbs, and 9 g. protein. Also a good source of Vitamins A, C, iron, and calcium. That’s a full cup!
© Copyright 2018 – or current year, Dorothy Grover-Read