Colorful Red Quinoa Not So Tabbouleh Salad Recipe

Name: Colorful Red Quinoa Not So Tabbouleh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Meanwhile, wash all your veggies well and chop and dice them accordingly.
3
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.
4
Will keep for 1 day, but best eaten the same day.

149

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup red quinoa, 1 1/2 cups water, 1 teaspoon salt, 1/2 avocado diced, and more.

Yes, Colorful Red Quinoa Not So Tabbouleh Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Colorful Red Quinoa Not So Tabbouleh Salad

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