Quinoa Cabbage Summer Salad

Summer is the perfect time for healthy salads. This fantastic dish is loaded with fiber and flavor. Have you ever added Quinoa to a salad? Give this a try and let us know what you think. It’s never too late to become a Quiona lover. It’s one of our favorite Super Foods.


quinoa cabbage saladIngredients:

•1 cup of Inca Red Quinoa

•1/2 cup diced radishes

•1 cup of canned low sodium organic garbanzo beans

•1 cup diced red cabbage

•1/4 cup lemon juice

•2 tsp. olive oil

• 1/4 cup fresh chopped cilantro

•1/4 cup crumbled low fat feta cheese

•2 tbs. fresh chopped dill

•Salt and pepper to taste

• Optional – 3 tbs. sliced Kalamata olives


Step 1 – In a medium saucepan, bring 2 cups of water and quinoa to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed, approximately 15 minutes. Allow quinoa to thoroughly cool. If desired you may place quinoa in refrigerator after cooking.

Step 2 – In a large mixing bowl mix radishes, garbanzo beans, red cabbage, lemon juice, olive oil, cilantro, feta cheese and dill. Mix thoroughly.

Step 3 – Combine quinoa with other prepared ingredients. Add Kalamata olives if desired. Salt and pepper to taste.


As featured in the June 2014 publication of Scottsdale Health Magazine. Photo Copyright Debby Wolvos.