Red Cabbage Salad with Quinoa, Blueberries & Cinnamon Walnuts Recipe

Start by rinsing the quinoa thoroughly. Simmer it in salted water for approximately 15 minutes, until all the liquid is absorbed and the grains are tender. Set it aside to cool completely.

While the quinoa cools, toast the walnuts in a pan with honey, butter, and cinnamon until they're fragrant and lightly caramelized. Let them cool as well; they'll crisp up as they do.

Once the quinoa has cooled, add it to the red cabbage mixture and toss everything gently to combine.

Arrange the salad on a platter, then sprinkle generously with the cinnamon-walnuts and dried blueberries. This recipe yields 4 servings.