Curried Quinoa And Cabbage Salad
Under a tight book deadline as I am, I don't have that much time to think about what I eat. (Very ironic for a cookbook author, no?)
Mostly, I try to have things around that'll last me several meals. When deadlines get crazy like this around our house, I can't really rely on Bruce for my meals. He's in the kitchen, cranking out recipe after recipe. He's not really interested in food on any sort of schedule, having sampled this and that on spoons and spatulas since early morning. (Nothing like extinction therapy in your own kitchen to cure overeating.)
Anyway, I made this curried quinoa salad earlier this week and have enjoyed it for several meals. It's an easy, summer, vegetarian dish, so I thought I'd post it here, a great make-ahead salad to take to work or have for a light dinner at home. Plus, there's that quinoa, the super grain, chock full of protein.
This time, it's got red quinoa in it, a specific varietal with a very nutty taste. Could you use other varieties, like the more common golden or even black quinoa? I don't see why not.
First, boil 1 cup red quinoa in about 2 quarts water until tender, about 14 minutes. Once boiled, the grains will split and release little spiral-like tails. Drain the grains and put them in a large bow.
Next, heat 2 tablespoons oil (I love almond oil in this) in a large wok or a very large skillet, then add 1 chopped large yellow onion, 2 minced garlic cloves, and 2 tablespoons minced peeled fresh ginger.
Stir that around until the onion has wilted and turned translucent, about 3 minutes, then add 2 tablespoons curry powder and 1 teaspoon salt. This one's got a pretty standard version of bottled curry powder in it, but you could experiment with different blends for different flavors. I just wouldn't use anything too hot because it'll kill off that fabulously nutty taste of the quinoa.
Dump in 8 cups chopped cabbage, about a 1-pound head, cored and chopped into small threads. Basically, just cut the head in half through the stem end, remove the tough core, lay half cut side down on the counter, and slice it into very thin strips, separating them to produce the little threads. Then do the same with the other half.
Stir in 3 tablespoons white wine vinegar, scrape up anything on the bottom of the skillet, cover, reduce the heat to low, and cook for 10 minutes, stirring occasionally, until the cabbage is quite tender.
Mix in 1/2 cup chopped golden raisins, then pour the entire contents of the skillet into the quinoa and toss well.
Perfect. Serve it warm as it is or chill it down, covered, for up to 5 days. What a great lunch or dinner. I've also been mixing various condiments into my daily servings: hoi sin sauce, mango chutney, spicy mustard. You know, just to mix it up a bit. But believe me, it's flavorful enough (and easy enough) on its own.
cabbage, curry, quinoa, salad, vegetarian 
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Reader Comments (8)
Looks delicious and healthy (which I'll need after eating too much homemade ice cream tonight!) Do you toast the quinoa first?
Petra: Nope, just boiled it up. No need to toast. But then again, this is red quinoa so it already has a very nutty taste.
M.
I made this last night and it was great. All the flavors are balanced perfectly. Had it today cold with a little siracha for more heat, even better.
FL: Thanks! I'm glad you liked it. I love new ways to use quinoa. Such a fantastic grain.
I made this last night, and it is delicious for lunch today, although I think I overdid the ginger a bit...it's spicy!
I used regular quinoa and purple cabbage, because that's what was around, and it was still delicious. Thank you so much for the recipe! I'm sure to make it again.
Emily: Thanks so much! Try some of the other salads on the blog to go with it. A fridge full of tasty salads is pure bliss for me!
M.
I tried and liked it very much....thanks :)