Colorful red quinoa tabbouleh salad
Gluten free
Dairy free
Vegetarian
Vegan

Colorful red quinoa tabbouleh salad

Colorful Red Quinoa Not So Tabbouleh Salad is a vibrant and nutritious Middle Eastern-inspired dish. It is gluten-free, dairy-free, and suitable for lacto-ovo vegetarian and vegan diets. This colorful salad is a perfect addition to a summer picnic or lunch spread.

Ingredients

quinoa

quinoa

170 g

water

water

354.88 ml

salt

salt

1 tsp

avocado

avocado

0.5

tomatoes

tomatoes

0.5

radishes

radishes

5

green onions

green onions

5

parsley

parsley

30 g

yellow bell pepper

yellow bell pepper

74.5 g

english cucumber

english cucumber

52 g

red pepper powder

red pepper powder

1 tsp

turmeric

turmeric

1 tsp

ground cumin

ground cumin

0.5 tsps

red wine vinegar

red wine vinegar

3.5 Tbsps

extra virgin olive oil

extra virgin olive oil

2 Tbsps

Method

  • 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.
  • Meanwhile, wash all your veggies well and chop and dice them accordingly.
  • 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.
  • Will keep for 1 day, but best eaten the same day.

Nutrition:

283 kcal

Carbs

34 g

Fat

13 g

Protein

7 g

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