Red Cabbage Salad with Quinoa Blueberries Cinnamon Walnuts

Red Cabbage Salad with Quinoa, Blueberries & Cinnamon Walnuts

Red Cabbage Salad with Quinoa, Blueberries & Cinnamon Walnuts

45 minutes

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Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   12 Points
Cuisine
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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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/

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