Safety-scanned gluten-free recipe
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. This recipe makes 4 servings with 549 calories, 11g of protein, and 29g of fat each. For $2.63 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of quinoa, apple cider vinegar, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person found this recipe to be yummy and satisfying. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is good. Similar recipes are Red Cabbage Salad with Pears and Walnuts, Spelt Pancakes With Blueberries, Walnuts And Cinnamon Maple, and Red Cabbage Salad with Walnuts and Raisins – 4 Points.
Ingredients
Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.
Directions
- 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/
Nutrition
| Calories | 549.39 kcal |
|---|---|
| Fat | 28.87 g |
| Carbohydrates | 66.48 g |
| Protein | 11.49 g |
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Visit Gluten-Free RecipesSource: Spoonacular