Napa Cabbage and Quinoa Salad with Citrus Ginger Dressing

Ingredients

• 200 g napa cabbage
• 200 g green cabbage
• 150 g quinoa
• 1 medium carrot
• 1 medium red bell pepper
• 1 medium cucumber
• 1 tbsp, grated fresh ginger
• 2 tbsp orange juice
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp cumin
• to taste black pepper

Steps

1. 1. Rinse the quinoa under cold water. In a saucepan, combine quinoa with 300 ml of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes.
2. 2. While the quinoa is cooking, thinly slice the napa cabbage and green cabbage. Grate the carrot and dice the red bell pepper and cucumber.
3. 3. In a small bowl, whisk together the grated ginger, orange juice, lemon juice, cumin, and black pepper for the dressing.
4. 4. In a large bowl, combine the cooked quinoa, napa cabbage, green cabbage, carrot, red bell pepper, and cucumber. Pour the citrus ginger dressing over the salad and toss to combine.
5. 5. Garnish with chopped fresh cilantro before serving.

Notes

• This salad is refreshing and packed with nutrients from both cabbages.
• Adjust the amount of ginger in the dressing to taste.

Substitutions

• If unavailable, use savoy cabbage instead of napa cabbage.