Name: Quinoa and Red Cabbage Salad
Prep time: 30 min
Cook time: 12 min
Yield: 2 people
Cuisine: France
Ingredients: 200 g ofquinoa; 200 g ofred cabbage; 1 apple; 1 orange; 100 g ofGorgonzola; 100 g ofwalnut kernels (about twenty walnuts); olive oil; balsamic vinegar; salt, pepper

appetizers main courses side dishes salads slow cooking sweet and savory using up leftovers

Updated on 12 October 2025 by

falbala

8 reviews 4.3 : Very good

Diet

Detox GFDF Gluten-free Lactose-free Lightweight Vegan Vegetarian

Level

Easy

Calories

145 pour 100g

Preparation

30 minutes

Cooking

12 minutes

I discovered this recipe for a quinoa and red cabbage salad at a potluck dinner with friends. I thought it was so delicious that I decided to make it myself and share it with you 😊

If you think all salads are the same, this one should convince you otherwise!

This colorful salad combines a grain (quinoa) with red cabbage, apples, and oranges. We top this completely vegan and SGSL (gluten-free and lactose-free) base with gorgonzola and crushed walnut kernels. We serve them in ramekins separate from the salad, so guests can choose according to their tastes and dietary restrictions.

The cheese and walnuts provide protein and healthy fats, making this salad a complete, nourishing, and truly delicious meal!

I hope you’ll be tempted to try this quinoa and red cabbage salad recipe. If so, I hope you enjoy it as much as I do, and I thank you in advance for your comments 🙏

For

people

Add to shopping list

200 g of quinoa
200 g of red cabbage
1 apple
1 orange
100 g of Gorgonzola
100 g of walnut kernels about twenty walnuts
olive oil
balsamic vinegar
salt, pepper

1
Bring a pot of salted water to a boil—the volume of water should be twice that of the quinoa.
Add the quinoa to the boiling water and cook for 12 minutes.
Drain when done and let cool.
2
Cut the red cabbage into strips.
3
Make a vinaigrette with olive oil and balsamic vinegar.
Season to taste.
4
In a mixing bowl, combine the drained quinoa, apple pieces, and orange slices.
Dress with the vinaigrette and toss well.
5
Cut the Gorgonzola into cubes.
Coarsely chop the walnuts.
Serve the Gorgonzola and walnuts in separate ramekins.