Serves 4


1 ½ Cups Water
1 Cup Quinoa
1 Tsp Ground Cumin
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Rice Vinegar
¼ Tsp Salt
¼ Tsp Ground Pepper
4 ½ Cups Cabbage – Thinly Sliced
1 Red Onion – Finely Sliced
1 Medium Pepper – Diced
2 Tsp Chilli Powder
1 Cup Shredded Cheese
½ Cup Salsa


Bring water and quinoa to a boil in a medium saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Fluff with a fork and stir in cumin. Partially cover and set aside.
Meanwhile, whisk 2 tablespoons oil, vinegar, salt and pepper in a large bowl. Add cabbage and onion; toss to coat.
Heat the remaining 2 teaspoons oil in a medium skillet over medium heat. Add pepper and cook, stirring, until softened, 2 to 3 minutes. Stir in beans and chili powder; cook, stirring, until heated through, about 2 minutes more. Remove from heat.
To serve, layer in each bowl: 3/4 cup quinoa, 1/2 cup bean mixture and 1/4 cup cheese. Top each portion with 3/4 cup cabbage salad and 2 tablespoons salsa.