Middle Eastern · Side dish

Colorful Red Quinoa Not So Tabbouleh Salad

Name: Colorful Red Quinoa Not So Tabbouleh Salad
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
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 turmeric; 0.5 teaspoon cumin; 3.5 tablespoons red wine vinegar; 2 tablespoons extra virgin olive oil

dessertsnackVeganVegetarianGluten-FreeDairy-FreeKetoPaleoNut-Free

Ingredients

quinoa1 cup
water1.5 cups
salt1 teaspoon
avocado0.5
tomato0.5
radishes5
green onions5
parsley0.5 cup
bell pepper0.5 cup
cucumber0.5 cup
cayenne pepper1 teaspoon
turmeric1 teaspoon
cumin0.5 teaspoon
red wine vinegar3.5 tablespoons
extra virgin olive oil2 tablespoons

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.
3
You will know it is cooked when it becomes soft and you see little white antennas pop from the grain.
4
Meanwhile, wash all your veggies well and chop and dice them accordingly.
5
Add all the veggies to a medium glass bowl and toss.
6
In a small bowl mix the red wine vinegar, olive oil and all the spices and blend well.
7
Add the vinagrette to the salad and enjoy.
8
Will keep for 1 day, but best eaten the same day.