Warm red cabbage salad with feta cheese and quinoa pops

Ingredients for 2 servings:

• 400 g red cabbage, cleaned
• 4 tbsp red wine vinegar
• 2 tbsp rapeseed oil
• ½ tsp Pul Biber
• 1 pinch of cinnamon
• 2 tbsp honey
• 2 tbsp Greek yogurt
• 1 small tangerine(s)
• 1 small apple
• salt and pepper
• 150 g feta cheese, diced
• some parsley
• 2 tbsp quinoa
• ½ tsp rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

fine salad for dinner

Cut the trimmed red cabbage into thin strips, mix with red wine vinegar and 1/2 teaspoon of salt in a bowl, and knead well with your hands. Add 1/2 teaspoon of oil to a saucepan, heat gently, and add the quinoa. Stir frequently with a wooden spoon until the quinoa begins to brown slightly. Cover with the lid. The quinoa will puff while roasting. Immediately pour into a cold dish. Heat a little oil in a wider saucepan, add the red cabbage, and cover. Stir occasionally and simmer gently for about 5 minutes. Stir in the cinnamon and Pul Biber. Remove from the heat and let cool slightly. Peel, quarter, and core the apple, then slice the quarters. Peel the tangerine, separate the segments, and halve them. Mix with the honey and yogurt into the lukewarm salad. Season again with salt and pepper, and add a squeeze of lemon juice if desired. Arrange the salad on plates, scatter the feta cubes on top, and sprinkle with the quinoa pops and parsley. Baguette pairs well with this.