I have been struggling with a cold the past week and now Philipp is not feeling well this weekend. We both need some food that gives us energy: quinoa and vegetables.
We had a beautiful pointed cabbage in our veg box on friday (see picture). Pointed cabbage has softer leaves and tastes slightly sweeter than white cabbage. I really like it. However due to the cold weather our box has only been sparely filled over the winter months.
I added different kinds of nuts, raw fennel and carrots to the salad to make it crunchy. Some lemon juice and olive oil – perfect!
I have been inspired by so many different kinds of quinoa salads I have been seeing on various food blogs these days. I think quinoa is so versatile! Enjoy!
What you need for four people:
300g quinoa, rinsed well
1/2 pointed cabbage (or white cabbage), chopped
1 red pepper, julienned
1 fennel bulb, julienned
1 carrot, finely chopped
1 handful brazil nuts, finely chopped
1 handful walnuts, finely choppes
1 handful almonds, finely chopped
1 handful parsley, finely chopped
Lemon juice from 1/2 lemon
Salt and pepper
Place the quinoa in a saucepan with about 1/2 l water and a pinch of salt, bring to a boil and then let it simmer for about 15 minutes over medium heat
Drain the quinoa and allow it to cool down
In a large bowl, combine the veggies and nuts and the parsley and mix well
Add the quinoa, lemon juice, salt and pepper and then drizzle some olive oil on top, mix everything well