Purple Cabbage Salad with Quinoa, Blueberries & Cinnamon Walnuts

Ingredients:

• one apple, chopped ¼ inch cubes
• 2 tbsp. apple cider vinegar
• one tbsp. butter
• one/2 tsp. cinnamon
• dried blueberries
• one tbsp. honey
• 1 tbsp. olive oil
• 3/4 cup quinoa
• one/2 head pink cabbage
• walnuts
• 1/two cup drinking water

Guidance:

1. Rinse the quinoa perfectly just before use and simmer in salted h2o for approx. 15 minutes right up until all the liquid is absorbed. Set Aside to cool down .
2. Toast the walnuts in a pan with honey and butter and cinnamon until lightly toasted.
3. Grate the cabbage finely and pour it into a bowl.
4. Pour in olive oil, apple cider vinegar and sprinkle in the apple. Stir properly.
5. Include the cooled quinoa into the red cabbage combination and toss alongside one another.
6. Set up the salad on a platter and sprinkle with cinnamon-walnuts and dried blueberries.
7. Generates 4 servings