Red Cabbage and Quinoa Salad with Orange Vinaigrette

Brighten up your mealtime with our Red Cabbage and Quinoa Salad, dressed in a zesty Orange Vinaigrette. This colorful salad not only pleases the eye but also packs a nutritional punch, combining the crunchiness of red cabbage with the protein-rich goodness of quinoa. The homemade orange vinaigrette adds a sweet and tangy flavor that perfectly complements the ingredients, making this dish a delightful choice for health-conscious individuals. Ideal for a light lunch, side dish, or a nutritious meal option, follow our simple recipe to create this refreshing salad.

(3)

Preparation 20 min
Servings For 4 persons
Level Débutant

Recipes Starters Red Cabbage and Quinoa Salad with Orange Vinaigrette

Salads
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Ingredients

Red cabbage : 1
Oranges : 4
Quinoa : 150 grams
Shallot : 1
Mustard : 1 tablespoon
Balsamic vinegar : 2 tablespoon
Olive oil : 4 tablespoon
Salt : 1 pinch
Pepper : 1 pinch
Fresh parsley (Bunch) : 1

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Preparation steps

Step 1
Start by removing the first few leaves from the cabbage, then cut the rest into small pieces.
Set aside in a cool place.
Step 2
In a saucepan of water, cook the rinsed quinoa according to package instructions, or monitor cooking so that the quinoa remains crunchy (approx. 12 minutes). The quinoa is cooked when the germ has come out.
Step 3
While the quinoa is cooking, make the orange supremes.
To do this, wash and peel the whole oranges, taking care to remove the white skin. Then cut each segment one by one.
Carry out this step over a container to recover as much juice as possible.
Step 4
Quinoa is cooked when the germ has emerged.
Rinse and drain.
Set aside in a cool place.
Step 5
Next, make the orange vinaigrette.
Place the mustard in a bowl.
Step 6
Add the balsamic vinegar and mix.
Step 7
Pour in the olive oil and mix vigorously again.
Step 8
Chop shallots and parsley. Add them to the vinaigrette, along with the juice from the orange segments (approx. 15 centilitres).
Finish with a pinch of salt and a twist of the pepper mill.
Step 9
Finally, place the cabbage, quinoa and halved orange segments in a salad bowl.
Drizzle with vinaigrette and toss well.
Serve chilled.

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