This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on instagram for her latest recipes, news and events.
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A throw-together fridge-raid salad that was so tasty I thought I’d share. It’s a fresh and different way to use up cabbage and spring greens. They’re lightly steam fried, so not quite raw but not far off. Feel free to substitute your herbs, nuts, add in extra leaves etc. It’s a very flexible salad.
Cook your quinoa in two cups of water and a pinch of salt. Cover the pan with a lid, bring to the boil and cook for 10 minutes until the water has absorbed. Leave with the lid on for a few more minutes.
While the quinoa is cooking, heat a fry pan on medium high heat. Add the coconut oil and fry your red onion until softened and beginning to take on colour, about 5 minutes. Transfer to a mixing bowl, add the red cabbage to your pan with a splash of water. Cook on high heat for about a minute, transfer to your mixing bowl, then do the same with the spring greens. Once the quinoa is ready add this to the bowl. Mix through your olive oil and lime juice. Chop your herbs, add these to the salad with chopped pistachio, mix, taste for seasoning and serve. This goes nicely with a dollop of the beet pesto on the side.
1 cup (150g) multi-colour quinoa
1 tablespoon coconut oil
1 red onion, sliced
¼ red cabbage, finely sliced
½ spring green/ pointed cabbage
50ml olive oil
juice 1 lime
small bunch coriander
small bunch dill
20g roasted pistachio
salt & pepper to taste