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Antioxidant Quinoa Salad (Vegan & Gluten Free)

This is a delicous, healthy and nutricious quinoa salad filled with antioxidants
Course Healthy Salad, Salad, Side Dish, Side Salad
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Healthy, Quick, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 Bowl

Ingredients

  • 2 dl Quinoa
  • 4 dl Water
  • 1/2 tbsp Vegetable stock powder (optional)
  • 1 tsp Salt
  • 1 large Beetroot cleaned and diced
  • 1 1/2 dl Red cabbage thinly sliced
  • 1 tbsp Water
  • 2 Dried figs thinly sliced
  • 1 dl Blackberries
  • 1 dl Blueberries
  • 1 Scallion sliced
  • 1/2 Lemon juiced
  • Olive oil, for baking

Instructions

  • Preheat the oven to 200 degrees.
  • Add rinsed and washed quinoa to a pot together with the water. Bring to a boil.
  • Lower the heat, add stock powder (if using) and salt and let it shimmer for approximately 15-20 minutes until soft.
  • Wash and dice the beetroot, drizzle with olive oil if prefered, and bake it in the oven for 15-20 minutes, until soft.
  • Preheat a nonstick pan over mediuem heat.
  • Meanwhile slice the red cabbage and figs.
  • Add the thinly sliced red cabbage with about 1 tbsp of water to the pan and sauté until the water has evaporated. Then fry the red cabbage for a few minutes more until it starts to get soft.
  • When the quinoa is ready add the lemon juice and stir until combined.
  • Mix quinoa, red cabbage, roasted beetroot, figs and scallion. Top with black and blueberries.