Red Cabbage Salad with Quinoa, Blueberries & Cinnamon Walnuts
Red Cabbage Salad with Quinoa, Blueberries & Cinnamon Walnuts is a gluten free and lacto ovo vegetarian hor d'oeuvre.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 apple, chopped ¼ inch cubes
- 2 tbsp. apple cider vinegar
- 1 tbsp. butter
- 1/2 tsp. cinnamon
- dried blueberries
- 1 tbsp. honey
- 1 tbsp. olive oil
- 3/4 cup red quinoa
- 1/2 head red cabbage
- walnuts
- 1/2 cup water
Instructions:
- 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 servingshttp://www.karlasnordickitchen.com/red-cabbage-salad-with-quinoa-blueberries-cinnamon-walnuts/
