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
1 cup
water
1.5 cups
salt
1 tsp
avocado
0.5
tomatoes
0.5
radishes
5
green onions
5
parsley
0.5 cup
yellow bell pepper
0.5 cup
english cucumber
0.5 cup
red pepper powder
1 tsp
turmeric
1 tsp
ground cumin
0.5 tsps
red wine vinegar
3.5 Tbsps
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:
Carbs
34 g
Fat
13 g
Protein
7 g
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Watermelon and avocado salad
45 min
252 Calories
4 serving
