For the Braised Red Cabbage
Over a medium-low heat in a large pan, melt the butter.
Sauté the onion in the butter until translucent & soft, 5 minutes.
Add the cabbage, apple, sugar, apple cider vinegar, ¼ cup water and salt. Cover and allow to cook on a medium heat for 20 – 30 minutes, stirring occasionally.
Allow to cook until the cabbage is very tender. If the pot starts to dry up, add another ¼ cup water.
Adjust the seasoning if necessary and allow to cool.
For the Healthy Cabbage Bowl
Cook the mixed quinoa, following pack instructions.
Drain and allow to cool to room temperature.
Divide the quinoa between 4 salad bowls.
Add the braised cabbage and baby spinach.
Roll the carrot ribbons up to form little roses before adding to the bowl. Add the tuna onto the quinoa.
Slice the eggs in half & add two halves per bowl.
Slice the avocado and divide between the bowls.
Crumble the feta over each bowl and finish off with a generous drizzle of Knorr Balsamic & Pineapple Vinaigrette Salad Dressing. Serve for lunch and ENJOY!