Purple cabbage

Ingredients

• 2 cups cooked quinoa (3/4 cup quinoa and 1 1/2 cups water)
• 1 small onion
• 3/4 cup red cabbage, shredded
• 1/2 cup fresh parsley, chopped
• 1 large handful sprouts
• 1 T olive oil
• sea salt and pepper to taste

Dressing:

• 3 tablespoons balsamic vinegar
• 1/3 cup olive oil
• juice of 1 small lemon
• 2 tablespoons honey
• 3 teaspoons soy sauce
• 1/4 teaspoon salt

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Preparation

• Rinse quinoa and add to a pot of boiling water, reduce to a simmer and let sit 15 minutes or until water is absorbed.
• In the meantime sauté onion in olive oil in a large skillet until translucent add salt and pepper. Remove from heat and set aside.
• Make the dressing in a small bowl whisking together. Combine the cabbage, sprouts, parsley, onion, and quinoa.
• Toss with dressing, garnish with parsley and serve.

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