Orange, Red Cabbage Quinoa Salad- Amazing Super Food!

Orange, Red Cabbage Quinoa Salad- Amazing Super Food!

This is super healthy! Enjoy this crunchy, nutty, slightly sweet and savory salad made with one of the healthiest superfood and plant proteins in the world…quinoa! It’s loaded with almost twice the fiber of whole grains, so it makes you feel fuller, longer, lowering cholesterol and glucose levels. And it’s known to help prevent heart disease by reducing high blood pressure and diabetes. Loaded with vitamins, it’s just an all-around healthy food to eat!

I love to make this for a brunch buffet. It’s good at room temperature and the cabbage and orange segments can be added fresh just before serving with the rest made and chilled in advance. And, if you’re not familiar with segmenting oranges, you simply cut off a half inch off the top and the bottom of the orange, slice the peel off in five or six downward slices following the curved shape of the orange. This gets rid of the peel and the pith. Then holding the fruit in your left hand and cutting in between the skin segments with a knife in your right hand, you’ll end up with just the yummy part of the orange. About one minute per orange when you get good at it!

Orange, Red Cabbage Quinoa Salad- Amazing Super Food!
Prep time
Cook time
Total time
Especially great during the winter!
Recipe type: Salad
Cuisine: Californian
Serves:: 4-6 Makes about 4 Cups
  • 2 C Rainbow or tri-colored quinoa
  • 2 ½ C water
  • ¼ C Orange juice + 1 t Orange zest + 1 C Orange (about 3 small oranges), segmented
  • 2 T Olive oil
  • 1 T Agave nectar
  • ½ C Red cabbage, thinly sliced and chopped into 2” pieces
  • 2 T Fresh parsley, finely chopped
  • 2 T Green onion, sliced
  • ¼ C Slivered almonds + more to garnish
  • ½ t Ground cinnamon
  • ½ t Kosher sea salt
  • ¼ t Freshly ground black pepper
  1. Rinse quinoa in a fine gauge strainer over a bowl; and drain.
  2. Place quinoa and water in a medium-large bowl and cover.
  3. Microwave on high for 5 minutes; then stir.
  4. Cover again and microwave about 2 more minutes, or until the water is absorbed.
  5. Fluff with a fork; then cool.
  6. Meanwhile, in a medium bowl, whisk together orange juice, agave nectar, and olive oil.
  7. Add in orange zest, parsley, green onions, almonds, cinnamon, salt and pepper; and stir.
  8. Add this to the cooled quinoa and toss.
  9. Add in cabbage and orange segments and gently toss again.
  10. Garnish with almonds.
  11. Serve immediately or cover and refrigerate for up to 3 days.


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