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 o
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.
Recipe from foodista.com
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (15)
- •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