Arugula & Cabbage Salad with Quinoa
International
Salads
Calories per Serving
176
Total Calories
880
Number of people
5-6
Cooking Time
30 Minutes
Recipe Ingredients
Dietary Plans
This recipe is perfect for individuals following these diets:
- Low Carb
- Vegetarian
- Gluten Free
- Lactose Free
- Low Fat
Allergy Warning
This recipe does not contain any harmful foods for individuals with allergies.
Rocca
2 Bunch
Cabbage
2 Cup
Red Cabbage
1 Cup
Carrot
2 Piece
Orange
1 Piece
Apple
1 Piece
Pumpkin Seeds
1 Tablespoon
Sunflower Seeds
1 Tablespoon
Quinoa
0.5 Cup
Dill
1 Piece
Orange Juice
0.5 Cup
Mango Juice
0.5 Cup
Chia Seeds
1 Tablespoon
Peanut Butter
2 Tablespoon
Salt
1 Teaspoon
Black Pepper
1 Teaspoon
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Cooking Steps
1
Cook quinoa (use 1 cup of water for every ½ cup of quinoa) until fully cooked and tender. Set aside to cool.
2
In a large bowl, add shredded white cabbage, then mix in the cooked quinoa, red cabbage, chopped apple, grated carrot, arugula (rocket), orange segments, dill, and pumpkin seeds.
3
Prepare the Dressing: In a blender, combine orange juice (or mango juice), salt, black pepper, chia seeds, and peanut butter. Blend until smooth and creamy.
4
Pour the dressing over the salad, mix everything well, and serve fresh.
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