Purple Cabbage Salad Bowl

PURPLE CABBAGE SALAD BOWL

INGREDIENTS
Purple Cabbage – 1 head	Olive Oil – 6 Tbsp & 1 Tbsp
Quinoa – ¼ c	Grainy Dijon Mustard – 1 Tbsp
Carrots – 2	Apple Cider Vinegar – 2 Tbsp
Bell Pepper - 1	Black pepper – 1 Tbsp
Cucumbers – 1	Pink Himalayan Salt – 1 tsp
Grapefruit - 1	Garlic Powder – 2 tsp
Avocado - 1	Onion Powder – 2 tsp
Spring Mix	Sesame Seeds
DIRECTIONS
Cook quinoa as directed on packaging. (You can use vegetable broth instead of water to add more flavor)
Warm 1 Tbsp of olive oil with onion and garlic powder in a pan over medium heat.
Deseed and dice the bell peppers, then add to the pan and sauté until tender. When finished add to cooked quinoa and stir to mix well.
Combine remaining olive oil with Dijon mustard, apple cider vinegar, pepper, and salt in a small jar with a lid. Shake vigorously to combine.
Wash and grate carrots. Peel grapefruit and break wedges into bite size pieces. Dice cucumbers.
Rinse the cabbage head. Pull off the outer layers and sit to the side (they will be used as the actual bowl for your salad). Chop the remaining cabbage to go along with salad mix.
In a separate bowl combine one handful (per person) of spring mix with vegetables and grapefruit. Pour 2 Tbsp of vinaigrette over mixture and toss well to coat.
To prepare salad, scoop salad greens into cabbage bowl and add a scoop of cooked quinoa. Slice and dice avocado and layer on top of salad.
Drizzle 2 Tbsp of vinaigrette over salad then sprinkle with sesame seeds.
Enjoy!