Red Cabbage Salad with Quinoa, Blueberries & Cinnamon Walnuts


½ small organic red cabbage
1 tbsp. olive oil
2 tbsp. apple cider vinegar
1 apple, chopped ¼ inch cubes
¾ cup red quinoa
½ cup water
dried blueberries
½ tsp. cinnamon
1 tbsp. honey
1 tbsp. butter


Rinse the quinoa well before use and simmer in salted water for approx. 15 minutes until all the liquid is absorbed. Set aside and cool.
Toast the walnuts in a pan with honey and butter and cinnamon, and let cool.
Put the red cabbage in a food processor and chop fine, or if you have a mandolin, grate finely and pour it into a bowl.
Add olive oil, apple cider vinegar and apple. Stir well.
Add the cooled quinoa into the red cabbage mixture and toss together.
Arrange the salad on a platter and sprinkle with cinnamon-walnuts and dried blueberries.
Yield 4 servings


We eat a lot of cabbage in Denmark and red cabbage is one of our all time favorites. I think I eat cabbage at least once a week, because it gives a great crunch to my salads. Red cabbage contains a lot of fibres that is good for you and not least your stomach. For this salad I have also added red quinoa, apples, dried blueberries and cinnamon walnuts. All ingredients that are healthy and nutritious. The cinnamon walnuts can also be eaten as a snack or included on a cheese plate. But I have to warn you, they are very addictive! This salad goes perfect with some pork chops or even a roast pork with crackling, which is also a sort of a national dish in Denmark.

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Healthy dinner recipes


Monday, July 28, 2014 - 3:32am



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