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

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Add olive oil, apple cider vinegar and apple. Stir well.

4. 4

   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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