Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (140g) red cabbage, finely shredded
  • 2 cups (60g) fresh parsley, roughly chopped
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/3 cup (50g) shelled pistachios, toasted and chopped
  • 1/2 cup (80g) pomegranate seeds
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the 1 cup (170g) uncooked quinoa in a fine-mesh strainer under cold water for 30 seconds. Place it in a pot with 2 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the grain looks translucent with a small tail. Remove from heat and let it cool completely.
  2. Place the 2 cups (140g) shredded red cabbage in a large mixing bowl. Sprinkle with a pinch of the sea salt and 1 tablespoon of the lemon juice, then massage the cabbage with your hands for 1–2 minutes until the leaves soften and the color deepens.
  3. In a small jar or bowl, whisk together the 1/4 cup (60ml) extra virgin olive oil, the remaining lemon juice, 1 tbsp (15ml) maple syrup, minced garlic, 1/2 tsp (3g) sea salt, and 1/4 tsp (1g) black pepper until the mixture is thick and emulsified.
  4. Add the cooled quinoa, 2 cups (60g) chopped parsley, and 1/2 cup (75g) crumbled feta to the bowl with the cabbage. Pour the dressing over the top and toss gently.
  5. Fold in the 1/3 cup (50g) toasted pistachios and 1/2 cup (80g) pomegranate seeds last to maintain their structure.