Colorful Red Quinoa Not So Tabbouleh Salad
By: Noelle Ferrada Kelly
Published: Wednesday, April 28, 2010 - 5:59am

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

Preparation

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.

About


My brand new creation using red quinoa! Like tabbouleh but with added ingredients.