Colorful Red Quinoa Not So Tabbouleh Salad
Colorful Red Quinoa Not So Tabbouleh Salad requires around 45 minutes from start to finish. For $1.4 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 283 calories, 8g of protein, and 14g of fat per serving. This recipe serves 4. 2 people have tried and liked this recipe. This recipe is typical of middl eastern cuisine. This recipe from Foodista requires red wine vinegar, water, salt, and cayenne pepper. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 87%, this dish is super. If you like this recipe, you might also like recipes such as Colorful Red Quinoa Not So Tabbouleh Salad, Colorful Quinoa Salad, and Colorful Quinoa Salad.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup quinoa
- 1.5 cups water
- 1 teaspoon salt
- 0.5 avocado
- 0.5 tomato
- 5 radishes
- 5 green onions
- 0.5 cup parsley
- 0.5 cup bell pepper
- 0.5 cup cucumber
- 1 teaspoon cayenne pepper
- 1 teaspoon tumeric
- 0.5 teaspoon cumin
- 3.5 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
Instructions
- 1
Wash the 1 cup of quinoa in a colander for several seconds.
- 2
Add quinoa, water and salt to a small pot and boil for 15 minutes. You will know it is cooked when it becomes soft and you see little white antennas pop from the grain.
- 3
Meanwhile, wash all your veggies well and chop and dice them accordingly.
- 4
Add all the veggies to a medium glass bowl and toss. In a small bowl mix the red wine vinegar, olive oil and all the spices and blend well.
- 5
Add the vinagrette to the salad and enjoy.
- 6
Will keep for 1 day, but best eaten the same day.