Winter Quinoa Salad with Red Cabbage, Orange and Feta

A hearty winter salad with quinoa, finely shaved red cabbage and juicy orange. Feta and toasted walnuts add flavor and bite, and it stays fresh even cold in the lunchbox.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 150 g Quinoa
• 300 g Red cabbage
• 1 pc Orange
• 40 g Walnut kernels
• 80 g Feta
• 2 tbsp Apple cider vinegar
• 3 tbsp Olive oil
• 1 tsp Honey
• Salt
• Pepper
• 0.5 bunch Parsley

Method

1. Rinse the quinoa thoroughly in a sieve, bring to a boil with 300 ml water and a pinch of salt, and simmer over low heat for about 15 minutes until the water is absorbed.
2. Remove the quinoa from the heat, cover and let it steam for 5 minutes, then spread it out on a plate and let it cool.
3. Finely shave or cut the red cabbage into thin strips. Massage it in a bowl with 1 tbsp apple cider vinegar and a pinch of salt until it becomes softer.
4. Toast the walnuts in a dry pan over medium heat for 2 to 3 minutes until fragrant, then coarsely chop them.
5. Peel the orange so that the white pith is removed, and cut it into pieces. Catch the juice while doing so.
6. For the dressing, whisk together 1 tbsp apple cider vinegar, the orange juice, 3 tbsp olive oil, the honey, salt and pepper.
7. Toss the quinoa, red cabbage and orange pieces with the dressing. Crumble the feta coarsely and fold it in together with the walnuts and the chopped parsley.
8. Divide the salad between two lunch boxes. Transport the dressing separately or drizzle it over just before eating so nothing gets soggy.