Colorful Red Quinoa Not So Tabbouleh Salad

Name: Colorful Red Quinoa Not So Tabbouleh Salad
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
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

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.

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Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

283 kcal

Calories

8 g

Protein

14 g

Fat

34 g

Carbs

Ingredients

For 4 servings

Estimated cost~€7.40 · ~€1.85/serving

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.