New Recipes Red Cabbage, Sugar Snap Peas & Black Quinoa Salad - ★Cooking Recipes★

Courtesy of Salute Espresso Bar.
Directions for: Red Cabbage, Sugar Snap Peas & Black Quinoa Salad

Ingredients

Quinoa

2 cups water

1 cup black quinoa (or substitute red/white quinoa)

Red Cabbage and Sugar Snap Peas

1 head red cabbage

1 small package sugar snap peas

1 bunch fresh parsley

1 bunch fresh mint

Lemon & Honey Vinaigrette

3 Tbsp olive oil

3 Tbsp fresh lemon juice (approx. 2 lemons)

1 tsp honey

kosher salt and cracked pepper

Directions

Quinoa

1. Fill small sauce pot with 2 cups of water.

2. Bring water to a boil (high heat).

3. Once water is boiling, drop in 1 cup of black quinoa give it a quick stir.

4. Turn heat down to low (2) and place lid on top of sauce pot.

5. Set timer for 17 minutes; if quinoa has not absorbed all of the water continue to cook for 5 more minutes or until water is gone.

6. Set aside and let cool completely. Store in an airtight container in fridge.

Red Cabbage and Sugar Snap Peas

1. Slice red cabbage thinly or use cabbage grater.

2. Chop sugar snap peas into -inch chunks.

3. Chop cup of parsley.

4. Chop cup of mint.

5. Combine all ingredients and keep in an airtight container in fridge.

Lemon & Honey Vinaigrette

1. Whisk olive oil, lemon juice and honey and season with salt and pepper.

2. To assemble salad, combine 2 cups of red cabbage and sugar snap pea mixture with cup of black quinoa. Drizzle lemon and honey vinaigrette over salad and top with additional chopped mint and parsley.

See more: Appetizer, Healthy, Rice/Grain, Salad, Vegetables