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Red Cabbage Salad with Quinoa, Blueberries & Cinnamon Walnuts

Author Julie Karla


  • 1/2 small organic red cabbage
  • 1 tbsp. olive oil
  • 2 tbsp. apple cider vinegar
  • 1 apple chopped ΒΌ inch cubes
  • 2/5 cup red quinoa
  • 4/5 cup water
  • 1 handful of dried blueberries
  • 1 handful of walnuts
  • 1/2 tsp. cinnamon
  • 1 tbsp. honey
  • 1 tbsp. butter


  1. Rinse the quinoa well before use and simmer in salted water for approx. 15 minutes until all the liquid is absorbed. Set aside and cool.
  2. Toast the walnuts in a pan with honey and butter and cinnamon, and let cool.
  3. Put the red cabbage in a food processor and chop fine, or if you have a mandolin, grate finely and pour it into a bowl.
  4. Add olive oil, apple cider vinegar and apple. Stir well.
  5. Add the cooled quinoa into the red cabbage mixture and mix together.
  6. Arrange the salad on a platter and sprinkle with cinnamon-walnuts and dried blueberries.
  7. Yield 4 servings