Dishing Up the Dirt

spring quinoa salad in cabbage bowls with lemon-lime vinaigrette

cabbgae bowl

Before I get to this lovely recipe I wanted to throw a couple of fist pumps in the air and let you all know that Taylor and I did our first farming business deal today.  It felt awesome!


Apple Valley BBQ in Parkdale, OR is now serving our lettuce! The two owners came for a tour of Tumbleweed Farm a few weeks ago and were really impressed with our lettuce heads. We couldn’t me more proud to supply organic lettuce to the best bbq restaurant around!

tay and me

Taylor and I spent the morning in the cold and rain harvesting lettuce to drop off at Apple Valley. Our fingers and toes were numb but our spirits where high. Henry came with us to do our official drop off. And a kiss for good luck never hurts.


We still have a lot to get done including attending our first farmers market of the season tomorrow! It’s going to be an early morning for us but we are pretty stoked.

In the meantime you all should enjoy this lovely spring salad. I loved using the cabbage leaves as bowls. It’s such a beautiful presentation and I enjoyed the added crunch with every bite!

cabbgae bowl2

Feel free to play around with different produce. I used this meal as an excuse to clean out our fridge! Dig in.

Spring Quinoa Salad In Cabbage Bowls With Lemon-Lime Vinaigrette

Prep Time: 5 mins.    Cook Time: 15 mins    Serves: 2

  • 2 large purple cabbage leaves, carefully removed from the outer layer of a cabbage head.
  • 1 1/4 cups cooked quinoa, at room temperature or chilled
  • 1 cup cooked peas, chilled
  • 4 radishes, sliced
  • 1 large cooked beet, chilled and diced
  • 1 large carrot, shredded
  • a few handfuls of arugula
  • 1/4 of a red onion, diced
  • For the Dressing: (adapted from The Best 50 Salad Dressings Book) makes 1/2 cup of dressing.
  • 5 1/2 TBS extra virgin olive oil
  • 2 TBS fresh lemon juice
  • 1 TBS fresh lime juice
  • 2 tsp dijon-style mustard
  • 2 tsp finely grated parmesan cheese
  • salt and pepper to taste


  1. Whisk all ingredients for the dressing together and set aside.
  2. In a large bowl combine all ingredients for the salad (except the cabbage leaves) together.
  3. Pour dressing over salad mixture (you may have extra dressing, save for another use) Toss well.
  4. Scoop a healthy portion of the salad into each cabbage leaf.
  5. Enjoy!


Use this recipe as a guide and adjust measurements and ingredients as necessary.

Leave a Reply

13 thoughts on “spring quinoa salad in cabbage bowls with lemon-lime vinaigrette

  1. Jean G. says:


  2. Simply Life says:

    Congrats! That is wonderful news!

  3. mary ann says:

    Adding my CONGRATS! You’re on your way!!

  4. Yay! That’s amazing! Congrats 🙂 And congrats on thinking of awesome cabbage bowls! They look so pretty, and I bet this salad tastes amazing.

  5. Ceci says:

    Congratulations! That’s an awesome accomplishment! And the cutest picture I’ve ever seen. you should call it ‘Henry’s Kiss’ – Love it!

  6. So much congrats, lady! And these cabbage bowls are so creative! I’ve gotta try this. 🙂

  7. Love the cabbage bowl idea! Red cabbage is one of my favorite foods. And congrats on lettuce deal! You guys must be thrilled!

  8. Congrats on the deal!! And these bowls look amazing– I’m always a fan of food served in more food. 😉

  9. amy leclerc says:


  10. Congrats on the lettuce deal and good luck at the market tomorrow! Love the lettuce bowl idea!

  11. Sundya says:

    Congratulations to you Taylor and Henry! I’m so proud of you guys! I love the quinoa bowls…gonna make them for sure! I just got 2 loaves (yup all the way here on Maui) of Dave’s Killer bread…it’s the best! xo

  12. Julia says:

    Yaaaay! Huge congrats on your deal with Apple Valley BBQ! This must feel really good! Your cabbage bowls are beautiful and look like the perfect meal!

  13. congrats! And I love the Henry picture. Perfect timing!

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