283 kcalRed Quinoa Tabbouleh Salad
30 min serves 4
VeganGluten-FreeDairy-Free
8gprotein34gcarbs14gfat
Ingredients
- •1 cup quinoa
- •1½ cups water
- •1 teaspoon salt
- •½ avocado
- •½ tomato
- •5 radishes
- •5 green onions
- •½ cup parsley
- •½ cup bell pepper
- •½ cup cucumber
- •1 teaspoon cayenne pepper
- •1 teaspoon tumeric
- •½ teaspoon cumin
- •3½ tablespoons red wine vinegar
- •2 tablespoons extra virgin olive oil
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com