Colorful Red Quinoa Not So Tabbouleh Salad
You can never have too many middl eastern recipes, so give Colorful Red Quinoa Not So Tabbouleh Salad a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 283 calories, 8g of protein, and 14g of fat per serving. For $1.4 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a reasonably priced hor d'oeuvre. 2 people were glad they tried this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. If you have tomato, radishes, extra virgin olive oil, and a few other ingredients on hand, you can make it. Overall, this recipe earns a tremendous spoonacular score of 91%. 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.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 cup red quinoa
1 1/2 cups water
1 teaspoon salt
1/2 avocado, diced
1/2 tomato, diced
5 red radishes, diced
5 green onions, chopped
1/2 cup parsley, chopped
1/2 cup yellow pepper,diced
1/2 cup English cucumber, diced
1 teaspoon cayenne pepper
1 teaspoon tumeric
1/2 teaspoon cumin
3 1/2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Equipment:
colander
pot
bowl
Cooking instruction summary:
Wash the 1 cup of quinoa in a colander for several seconds. 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. Meanwhile, wash all your veggies well and chop and dice them accordingly. 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. Add the vinagrette to the salad and enjoy. Will keep for 1 day, but best eaten the same day.
Step by step:
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.
Nutrition Information:
covered percent of daily need
