Sweet and Spicy Triple Red Quinoa Salad
Let’s talk about cabbage. I love cole slaw—like, really love, it’s one of my favorite sides/snacks. Sometimes I will eat a big bowl of slaw for dinner. Is that weird? Probably. Other than cole slaw, though, I don’t really do much with cabbage. So I had to get a little creative with the huge head of crisp, red cabbage that came in our Johnson’s Backyard Garden CSA box last week.
What’s my go-to when it comes to using up vegetables? Mixing them into some quinoa, of course. What’s my other go-to? Adding a runny egg to anything/everything. Using these two standby moves, I transformed a head of cabbage into a super flavorful, easy, and healthy dinner for the household. (Let me tell you, it’s fantastic living with a boyfriend and roommates who enjoy healthy cooking as much as I do.)
This warm salad is red on red on red on red! We’ve got red quinoa, red cabbage, and red onion mingling with kale, sour apple, rich tropical coconut oil, and sweet raisins. The addition of curry and red chile flakes kicks up the spice and keeps this combination from becoming too sugary. Make sure you don’t overcook your quinoa or produce—mushy quinoa is a bummer and you want to be able to savor the crispness of the cabbage, apples, and kale.
Sweet and Spicy Triple Red Quinoa Salad
2 cups cooked red quinoa
1 red onion, thinly sliced
1/2 head red cabbage, chopped into ribbons
2 cups kale, roughly chopped
1 green apple, cubed
1/2 cup slivered almonds
1/4 cup goat cheese
2 tablespoons coconut oil
2 tablespoons curry powder
Red chile flakes & sea salt to taste
1 cup raisins (optional, I know some people hate raisins in stuff like this – I love them!)
4 eggs, for frying and topping (optional)
While you’re cooking the quinoa in a large pot, heat one tablespoon coconut oil in a skillet over medium heat. Once the oil has melted, add the onions and cabbage and sprinkle liberally with sea salt. Let it cook down until the vegetables are soft and tender, about 15 minutes.
Immediately after your quinoa has finished cooking and is still really warm, add the kale, apple, raisins (if you choose to add them), curry powder, and chile flakes. Add the cooked cabbage and onions to the pot along with the other tablespoon of coconut oil (the healthy fat will add some richness and help to bind the ingredients). Once the oil has melted in, taste the quinoa and season with additional curry powder, salt, and chile flakes to taste. I like mine a little bit spicy!
Divide the warm quinoa salad onto four plates and sprinkle each helping with a handful of almonds and goat cheese. If you want an extra layer of protein (and golden luxury!), top each plate with a fried egg.
For more healthy recipes, cocktails, food travel, and restaurant reviews, check out ES Emily’s individual blog, A Time to Kale, or tweet her @emilyteachout.
