Purple reigns in this salad, and all that color means it’s loaded with lots of healthful nutrients, a nice boost on those low energy days!
We’re two weeks in the month of January, often the Season of Resolutions and quests for foods that are nutritious but also hearty where the weather is cold, and it’s been chilly here in New England. While we don’t often think of salads as hearty, this one fits that bill. Loaded with fiber and texture, it is equally as satisfying as main course or side dish.
Check it out!
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.
This stores well, too. I often make a batch and have it for lunch or a side for days.
Lots of options
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, but in most vegetables remember more color means more minerals.
And, just for the record, purple cabbage, onion, and quinoa are most definitely more purple than red, so let the purple reign!
Purple Reigns Salad
- 1 medium purple onion, sliced thinly
- 2 tbsp. balsamic vinegar
- 1 tbsp. sesame oil
- 1 tsp. maple syrup
- 2 tbsp. finely grated fresh ginger
- 2 tbsp. chia seeds
- 1/3 cup dried cranberries or tart cherries
- Freshly ground pepper
- 2 cups cooked red quinoa
- 1 ½ cups cooked kidney beans or 1 can, unsalted, 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 and crunch
- Purple or pink radishes, to make it even more pretty!
In a large bowl, mix together the onion, vinegar, oil, syrup, 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, then season with salt and taste.
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 and C, iron, and calcium. That’s quite a full cup of goodness!
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