Colorful Red Quinoa Not So Tabbouleh Salad

Colorful Red Quinoa Not So Tabbouleh Salad

VegetarianVeganGluten FreeDairy FreeVery Healthy

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 91.52
  • Health score: 68.00
  • Weight Watcher points: 8.00

Summary

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 of 87%, this dish is super. 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.

Ingredients

  • quinoa
    quinoa1 cup
  • water
    water1.5 cups
  • salt
    salt1 teaspoon
  • avocado
    avocado0.5
  • tomato
    tomato0.5
  • radishes
    radishes5
  • green onions
    green onions5
  • parsley
    parsley0.5 cup
  • bell pepper
    bell pepper0.5 cup
  • cucumber
    cucumber0.5 cup
  • cayenne pepper
    cayenne pepper1 teaspoon
  • tumeric
    tumeric1 teaspoon
  • cumin
    cumin0.5 teaspoon
  • red wine vinegar
    red wine vinegar3.5 tablespoons
  • extra virgin olive oil
    extra virgin olive oil2 tablespoons
Instructions

Step 1

Wash the 1 cup of quinoa in a colander for several seconds.

Step 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.

Step 3

Meanwhile, wash all your veggies well and chop and dice them accordingly.

Step 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.

Step 5

Add the vinagrette to the salad and enjoy.

Step 6

Will keep for 1 day, but best eaten the same day.

Categories

Cuisines: Middle Eastern

Dish Types: side dish, antipasti, salad, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, lacto ovo vegetarian, vegan

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe