Quinoa Salad with Red Cabbage, Orange, Cranberries & Walnuts – Vegan & Gluten-Free

Detox & nourishing

A beautiful pink quinoa salad with red cabbage, orange, cranberries, and walnuts. This colorful, filling, and nourishing salad is perfect for detoxification. The cranberries and orange bring a fresh sweetness and zing to this delicious vegan & gluten free salad.

Why make this salad?

• Provides complete plant-based protein from quinoa

• Rich in fiber, vitamin C, and antioxidants (red cabbage, orange, cranberries)

• Contains detoxifying and anti-inflammatory ingredients

• Easy to prepare and great for batch cooking

• Keeps well in the fridge; add dressing just before serving

Benefits of ingredients

Quinoa

• Complete plant protein, naturally gluten-free

• Helps keep you full and supports stable blood sugar levels

Red Cabbage

• Powerful antioxidant thanks to anthocyanins

• High in fiber, vitamins, and minerals

Orange

• Excellent source of vitamin C and antioxidants

• Adds freshness and natural sweetness

Cranberries

• and anti-inflammatory properties

• Supports urinary tract health

• Naturally tart with no added sugar

Walnuts

• Rich in omega-3 fatty acids and plant protein

• Supports cardiovascular health

Quinoa Salad with Red Cabbage, Orange, Cranberries & Walnuts – Vegan & Gluten-Free

INGReDIENTS

Serves 2

Salad

• 225 g red cabbage

• 120 g quinoa

• 1 large handful of mixed baby greens

• 1 tbsp natural dried cranberries (no added sugar)

• 1 orange

• 6–8 walnut halves

Dressing

• 2 tbsp rapeseed oil (or flaxseed, camelina, hemp oil)

• 2 tbsp olive oil

• 1 tbsp fresh lemon juice

• 1 tbsp unpasteurized apple cider vinegar

• 2 tbsp low-sodium tamari (adjust to taste)

Preparation

1. Rinse quinoa and cook in twice its volume of water. Bring to boil, reduce heat, cover, and simmer until water is absorbed (about 10-12 minutes). Let cool.

2. Finely shred the red cabbage.

3. Peel and segment the orange, removing any white pith.

4. Prepare the dressing by mixing all dressing ingredients in a small bowl.

5. In a salad bowl, combine cooled quinoa, shredded cabbage, baby greens, orange segments, cranberries, and walnuts.

6. Pour the dressing over the salad just before serving and toss gently.

Batch Cooking & Storage Tips

Prepare all salad components ahead of time and store separately in airtight glass containers in the fridge. Add the dressing at serving time to keep the salad fresh and crunchy.