red cabbage, beetroot and quinoa salad
A beautiful and vibrant red salad that’s like a slaw in texture - but packs a little more nutrition. With the quinoa, edamame beans and avocado there’s plenty of protein to keep you full until the next meal. However if you are active or having a higher protein need you might want to add some halloumi or feta as well. The ginger and tahini dressing provides a delicious taste as well as providing some calcium from the tahini.
ingredients
serves 3
1/4 red cabbage
2 large handfuls of salad leaves
1 beetroot, raw and grated
250g cooked quinoa
200g endamame beans
1 avocado
Tahini ginger dressing
3 tablespoons of tahini
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
1 tablespoon grated ginger
juice of 1 lime
method
Cook the edamame beans and quinoa according to the packet instructions. For ease you could use a ready cooked pouch of quinoa. I keep a packet of edamame beans in the freezer.
Thinly slice the red cabbage. I use a food processor to make light work of this and ensure thin slices.
Grate the beetroot. Again this can be done in a food processor or else a box grater.
Add the beetroot, cabbage and salad leaves to a large salad bowl.
Slice the avocado and add to the salad bowl.
Add the cooked quinoa and edamame beans to the salad bowl.
Combine all the dressing ingredients in a bowl and whisk to combine.
Add the dressing to the salad and stir to mix.
This can be used as a complete meal - or use as part of a buffet or alongside a BBQ.
the health boost tip
Cabbage is a nutrient dense, low calorie food providing an excellent source of many nutrients, especially vitamin C, potassium, folic acid, magnesium and vitamin B6. However, more important is its phytonutrient content. Cabbage contains powerful compounds known as glucosinolates.
