Colorful Red Quinoa Not So Tabbouleh Salad
Ingrédients
quinoa1 cup
water1.5 cups
salt1 teaspoon
avocado0.5
tomato0.5
radishes5
green onions5
parsley0.5 cup
bell pepper0.5 cup
cucumber0.5 cup
cayenne pepper1 teaspoon
tumeric1 teaspoon
cumin0.5 teaspoon
red wine vinegar3.5 tablespoons
extra virgin olive oil2 tablespoons
Acheter les Ingrédients
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Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.
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