If you’re looking for a light, refreshing, and nutrient-packed dish that’s as delicious as it is vibrant, this Quinoa Cabbage Salad is a must-try! It’s loaded with crunchy cabbage, protein-rich quinoa, and a zesty dressing that ties everything together. Perfect as a healthy lunch, a side dish, or even a meal-prep option for the week, this salad is fresh, filling, and full of flavor.
Imagine crisp cabbage and fluffy quinoa tossed in a tangy dressing with fresh herbs, crunchy nuts, and juicy bursts of citrus. It’s the perfect balance of textures and flavors—trust me, you’re going to love it!
Why You’ll Love Quinoa Cabbage Salad
Light Yet Satisfying
Packed with fiber and protein, this salad keeps you full without feeling heavy.
Quick and Easy
No complicated steps—just cook the quinoa, chop the veggies, and toss everything together.
Perfect for Meal Prep
It stays fresh in the fridge for days, making it a great make-ahead option.
Versatile and Customizable
Swap ingredients to suit your taste—add chickpeas for extra protein, throw in some feta for a creamy touch, or mix in a handful of dried cranberries for sweetness.
Naturally Gluten-Free and Vegan
A wholesome, allergy-friendly dish that fits various dietary needs.
Ingredients in Quinoa Cabbage Salad
Quinoa: The star ingredient! Fluffy, nutty, and packed with plant-based protein, quinoa makes this salad both filling and nutritious.
Cabbage: Adds a refreshing crunch. Use a mix of red and green cabbage for a colorful twist.
Carrots: Shredded carrots bring natural sweetness and extra crunch.
Bell Peppers: A pop of color and a mild, sweet flavor that pairs perfectly with the dressing.
Green Onions: Adds a mild onion flavor without overpowering the dish.
Fresh Herbs: Cilantro or parsley adds freshness and a burst of flavor.
Crunchy Nuts or Seeds: Toasted almonds, sunflower seeds, or chopped peanuts give the salad a satisfying bite.
Citrus Juice: Lemon or lime juice brightens up the flavors.
Olive Oil: For a smooth, rich dressing that coats everything beautifully.
Garlic: A little minced garlic adds depth to the dressing.
Soy Sauce or Tamari: A splash for umami depth and a slightly salty contrast.
Honey or Maple Syrup: A touch of natural sweetness to balance the tangy and savory flavors.
Instructions
Cook the Quinoa
Rinse quinoa thoroughly under cold water to remove bitterness. Cook it according to package instructions until light and fluffy. Let it cool slightly before mixing into the salad.
Prepare the Vegetables
While the quinoa is cooking, shred cabbage and carrots, chop bell peppers and green onions, and mince fresh herbs.
Make the Dressing
Whisk together olive oil, citrus juice, garlic, soy sauce, and honey (or maple syrup) until well combined.
Toss Everything Together
In a large bowl, combine quinoa, cabbage, carrots, bell peppers, green onions, and fresh herbs. Pour the dressing over the salad and toss well to coat everything evenly.
Add Crunch and Serve
Sprinkle with toasted nuts or seeds just before serving for extra texture. Enjoy immediately or refrigerate for later.
How to Serve Quinoa Cabbage Salad
As a Main Dish: Enjoy it on its own for a light yet satisfying meal.
With Protein: Pair with grilled chicken, shrimp, or tofu for an extra protein boost.
In a Wrap: Fill a tortilla with this salad for a fresh and crunchy wrap.
As a Side: Serve it alongside grilled meats, roasted vegetables, or hearty soups.
Additional Tips
Make It Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha for heat.
Keep It Fresh: Store in an airtight container in the fridge for up to 4 days.
Boost the Protein: Add chickpeas, edamame, or feta cheese for extra protein.
Make It Nut-Free: Skip the nuts and use toasted pumpkin or sunflower seeds instead.
FAQ Section
Q1: Can I use a different grain instead of quinoa?
A1: Yes! Try bulgur, couscous, or even brown rice for a different texture.
Q2: How do I keep the salad from getting soggy?
A2: Keep the dressing separate until you’re ready to serve. If making ahead, add the nuts/seeds just before eating.
Q3: Can I use pre-shredded cabbage?
A3: Absolutely! Pre-shredded cabbage saves time and works just as well.
Q4: What’s the best way to cook quinoa for salads?
A4: Use a 1:2 ratio of quinoa to water, bring to a boil, then simmer until water is absorbed. Fluff with a fork and let it cool.
Q5: Can I make the dressing ahead of time?
A5: Yes! Store it in a sealed container in the fridge for up to a week. Shake well before using.
Q6: How do I make this salad more filling?
A6: Add avocado, grilled chicken, or a handful of cooked chickpeas.
Q7: Can I serve this warm?
A7: Yes! You can serve it warm or chilled, depending on your preference.
Q8: Is this salad good for meal prep?
A8: Yes! It keeps well in the fridge and is great for grab-and-go lunches.
Q9: Can I add fruit?
A9: Absolutely! Try diced apples, pomegranate seeds, or orange segments for a sweet contrast.
Q10: Can I make this salad oil-free?
A10: Yes! Replace the olive oil with extra citrus juice or a little tahini for a creamy dressing.
Final Thoughts
This Quinoa Cabbage Salad is a fresh, crunchy, and nutritious dish that you’ll want to make on repeat. Whether you’re looking for a healthy meal, a side dish, or a meal-prep staple, this salad checks all the boxes. Give it a try, and let me know how you customize yours!
Print
Quinoa Cabbage Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Cabbage Quinoa Salad is a refreshing, high-protein, nutrient-packed dish perfect for healthy lunches or quick dinner ideas. With fluffy quinoa, crunchy cabbage, creamy avocado, and feta cheese, it’s a gluten-free Mediterranean-inspired salad that comes together in just 10 minutes! Enjoy it as a light main dish or a hearty side
Ingredients
- 1 1/2 cups quinoa, cooked
- 1 avocado, diced
- 2 1/2 tbsp crumbled feta cheese
- 1 garlic clove, minced
- 2 scallions, chopped
- 1 tbsp olive oil
- 1 1/2 cups cabbage, chopped
- 2 tbsp olives, pitted & chopped
- 1/2 red bell pepper, diced
- 1 small tomato, chopped (optional)
- 3 tbsp chopped parsley
- 3 tbsp chopped basil
- Fresh lemon juice, salt, and pepper to taste
Instructions
- Chop all vegetables and prepare the ingredients.
- Combine all ingredients in a large mixing bowl.
- Drizzle with olive oil and fresh lemon juice. Season with salt and pepper.
- Mix well and serve immediately.
- For meal prep: Store in an airtight container in the fridge (without avocado and tomato) for up to 24 hours.
Notes
- To extend freshness, add avocado and tomato just before serving.
- Swap feta for vegan cheese to make it dairy-free.
- Add chickpeas or grilled chicken for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 12mg