Quinoa, carrot and cabbage salad 

(serves 6 people as sides)



  • 2 cups chopped red cabbage

  • 1 cup raw quinoa 

  • 2 cups grated carrots

  • 2/3 cup sliced green onions

  • 1/2 cup sliced almonds, toasted

  • 2 tablespoons sesame seeds



  • 2/3 cup olive oil

  • 4 tblsp cider vinegar

  • 2 tblsp honey

  • 2 tsp soy sauce

  • 2 tblsp balsamic vinegar

  • salt and black pepper



  1. Place the quinoa in a pot on the stove with 2 cups boiling water for 20 minutes, keep an eye on it and when the water is running out top it up a little

  2. Slice the red cabbage into small pieces and place in glass dish and microwave for 3 minutes so it has a softer texture

  3. Grate the carrot and slice the spring onions and place in a large bowl, add the cabbage, sesame seeds and quinoa

  4. In a plain frying pan add the sliced almonds and gently toasted for a couple minutes, then add to the salad bowl

  5. Prepare the sauce on the side and add as much salt and pepper as preferred to taste

  6. Serve with the sauce on the side or mix in with the salad and serve

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