Colorful Red Quinoa Not So Tabbouleh Salad

Name: Colorful Red Quinoa Not So Tabbouleh Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 cup Red Quinoa (1 cup red quinoa); 1 ½ cup Water (1 1/2 cups water); 1 tsp Table Salt (1 teaspoon salt); ½ piece Avocado (1/2 avocado, diced); ½ piece Tomato (1/2 tomato, diced); 5 pieces Radishes (5 red radishes, diced); 5 pieces Scallion (5 green onions, chopped); ½ cup Parsley (1/2 cup parsley, chopped); ½ cup Bell Pepper (1/2 cup yellow pepper,diced); ½ cup English Cucumber (1/2 cup English cucumber, diced); 1 tsp Cayenne Pepper (1 teaspoon cayenne pepper); 1 tsp Ground Turmeric (1 teaspoon tumeric); ½ tsp Cumin Powder (1/2 teaspoon cumin); 3 ½ tbsp Red Wine Vinegar (3 1/2 tablespoons red wine vinegar); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra virgin olive oil)

30 minMiddle Eastern

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Wash the 1 cup of quinoa in a colander for several seconds.
2Add 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.
3Meanwhile, wash all your veggies well and chop and dice them accordingly.
4Add 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.
5Add the vinagrette to the salad and enjoy.
6Will keep for 1 day, but best eaten the same day.