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.
•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.