Nordic Quinoa Salad

Recipe courtesy of Trine Hahnemann from her cookbook 'Scandinavian Comfort Food'
quinoa

"I will admit I have not grown to be quinoa’s biggest fan, and so don’t cook with it a lot. It has, however, found its way into this salad because I ran out of spelt grains, and in the back of my grains cupboard I found a bag of red quinoa that I had never used. To my delight it was not too old, so I gave it a go and it turned out to be delicious. Now I use it for lunch, just a stand-alone salad, or for a lot of other different things like roast pork and frikadeller."-Trine Hahnemann 

Recipe courtesy of Trine Hahnemann from her cookbook Scandinavian Comfort Food. Click here to purchase your own copy. 

6
Servings
192
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup red quinoa
  • 3 1/2 Cups kale
  • 3 1/2 Cups red cabbage
  • 1 celery stalk
  • 3 dessert apples, such as Cox
  • 1/2 Cup walnut halves

For the Dressing

  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon honey
  • 4 Tablespoons apple cider vinegar
  • 2 Tablespoons walnut oil
  • sea salt and freshly ground black pepper

Directions

Cook the quinoa in plenty of boiling water for 15 minutes or until cooked, then drain well and leave to cool before transferring to a big salad bowl.

Cut the kale into medium-thin slices, thinly slice the cabbage and celery, and slice the apples. Toast the walnut halves in a dry frying pan for a few minutes, then chop. Allow to cool.

Mix all the salad ingredients into the salad bowl (the best way to do this is with your hands).

For the Dressing

To make the dressing, whisk together the mustard, honey and vinegar, then whisk in the oil gradually and season to taste with salt and pepper. Mix the salad with the dressing just before serving.

Nutritional Facts

Total Fat
7g
11%
Sugar
15g
N/A
Saturated Fat
0.7g
3.6%
Protein
4g
8%
Carbs
30g
10%
Vitamin A
80µg
9%
Vitamin B6
0.3mg
13.1%
Vitamin C
45mg
75%
Vitamin E
0.8mg
3.9%
Vitamin K
91µg
100%
Calcium
60mg
6%
Fiber
5g
20%
Folate (food)
56µg
N/A
Folate equivalent (total)
56µg
14%
Iron
2mg
8%
Magnesium
52mg
13%
Monounsaturated
2g
N/A
Niacin (B3)
0.7mg
3.4%
Phosphorus
113mg
16%
Polyunsaturated
5g
N/A
Potassium
398mg
11%
Riboflavin (B2)
0.1mg
7.5%
Sodium
457mg
19%
Sugars, added
3g
N/A
Thiamin (B1)
0.1mg
8.3%
Zinc
0.8mg
5.1%

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