Quinoa Salad with Hazelnuts, Red Cabbage & Parsley

A little fruit; a few nuts; it's a typical salad around here. This is the last of the parsley I'm sure; it's good right up until snow comes, but, uh, yeah. This is already not that local. Still, this was very good, and the leftovers kept quite well. If you think you are going to have leftovers, apply some nuts to the portion you expect to eat and keep the rest dry and crunchy for the next meal, if it's possible. You don't always know, though.  

 

6 to 8 servings

30 minutes prep time

NOT including cooking the quinoa

 

Make the Dressing:

finely grated zest of 1/2 a large orange

juice of 1/2 a large orange

1 tablespoon apple butter

1 teaspoon Dijon mustard

salt & freshly ground black pepper to taste

1/4 cup hazelnut OR almond oil

Mix or shake all together in a small bowl or jam jar and set aside.

Make the Salad:

1 1/2 cups cooked quinoa

1 cup (1 medium) grated carrot

1 cup grated red cabbage

1 cup finely chopped parsley

1/2 of a large orange

1/2 cup toasted hazelnuts

Cook 1 cup of raw quinoa in the rice cooker with 1 2/3 cups water and 1/4 teaspoon salt; use HALF of it for this salad and save half for another purpose. This should be done at least a couple of hours to a day ahead. 

Peel and grate the carrot. Grate the red cabbage. Wash, dry, and mince the parsley. Since you now have half of a large orange left over from the dressing, you might as well peel it, section it, and cut the sections in small pieces. Mix all these in a salad bowl. 

Toast the hazelnuts in a dry skillet over medium-high heat. As soon as they are toasted, tip them out onto a clean tea towel. Rub them to remove most of the skin. Crush or chop the hazelnuts and mix them into the salad. Toss with the dressing, and serve.

Last year at this time I made Spiced Roasted Apple & Acorn Squash Soup.

Posted in: Ontario Food