This Quinoa Salad is so easy to make and perfect for meal prep. It's packed with vibrant colors and nutritious ingredients, making it a delicious and healthy option for any meal. The combination of purple cabbage, sweet potato, quinoa, cashews, and fresh herbs is simply delightful.
Quinoa, Cashews, Sweet Potato, Purple Cabbage, Leek, Spring Onions
Gluten, Dairy, Eggs, Soy
30 minutes
10 minutes
20 minutes
3 leaves purple cabbage, finely chopped
1 orange sweet potato, cut into small cubes
150g quinoa
50g cashews, chopped
1 leek, sliced
2 spring onions, chopped
Salt and pepper to taste
Olive oil for sautéing
Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine the quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Let it sit to cool down.
Prepare the Sweet Potato: While the quinoa is cooking, cut the sweet potato into small cubes. Steam or boil the sweet potato until tender, about 10 minutes. Drain and let it cool.
Sauté the Leek: In a pan, heat a little olive oil over medium heat. Add the sliced leek and sauté until it softens. Add the finely chopped purple cabbage and cook for another 2-3 minutes until slightly tender.
Combine Ingredients: In a large bowl, combine the cooked quinoa, sweet potato cubes, sautéed leek and cabbage, chopped cashews, and spring onions.
Season: Add salt and pepper to taste. Drizzle with a little more olive oil if desired.
Serve: Serve immediately or store in the refrigerator for meal prep.
Tip: This salad can be served warm or cold, making it versatile for any season.
Variation: Add other vegetables like cherry tomatoes or bell peppers for extra color and flavor.
Calories: 250, Protein: 6g, Carbohydrates: 35g, Fat: 10g
Enjoy this Quinoa Salad as a main dish or a side. It's perfect for lunchboxes, picnics, or as a healthy dinner option. The combination of flavors and textures makes it satisfying and delicious.
