Savoy cabbage, quinoa, lentils and beetroot salad ๐Ÿฅ—

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Hey thanks for joining me here, I appreciate you. ๐Ÿ˜ƒ

Let’s get started, shall we?

Both the lentils and quinoa will need boiling water, I recommend using a boiler to easily heat up water.

That being said, let’s get started on this deli recipe!

Savoy cabbage, quinoa, lentils and beetroot salad ๐Ÿฅ—

Difficulty: Intermediate Prep Time 30 min Cook Time 35 min Total Time 1 hr 5 mins Servings: 1 Calories: 433 Best Season: Winter


The crunchy beetroot-carrot ๐Ÿฅ• salad ๐Ÿฅ— aside with the savoy cabbage, lentils and quinoa make this a realย POWERย meal ๐Ÿ’ช๐Ÿ”ฅ!ย 


Beetroot salad ๐Ÿฅ—

Savoy cabbage

Smokey lentils




  1. Cook

    Boil water and cover the lentils with this water. Add the vegetable broth and let boil for about 20 minutes

  2. Spices

    Add the smoked paprika and the garlic powder.


  1. Cook

    Boil for 20 minutes in water (ratio 1:2, 2 cups of water for 1 cup of quinoa). Add your broth if using.

Savoy cabbage

  1. Cook

    1. Chop onion and garlic, heat up a pan with some olive oil and add them.
    2. Slice up the cabbage, it may seem a lot but the volume of the cabbage will decrease by at least 50% if not more!
    3. If the onion starts to look caramelized, add the cabbage. Add some salt and pepper and put a lid on the pan, leave until soft.

Beetroot salad ๐Ÿฅ—

  1. Chop and season

    1. Chop the carrots ๐Ÿฅ• and beetroot.
    2. Add them to a largeย salad bowl.
    3. Chop the red onion and ginger very fine and add them to the bowl.
    4. Add salt, black pepper to taste. Pour in some olive oil and lemon ๐Ÿ‹ juice to ๐Ÿ˜‹.

Keywords: Green lentils, Quinoa, Savoy cabbage, Onion, Garlic cloves, Carrot, Beetroot, Lemon, Olive oil, Vegetable broth, Salt, Black pepper, Red onion, Ginger, Red onion, Ginger

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