Colorful Red Quinoa Not So Tabbouleh Salad

October 15, 2024

45

medium

4

  1. Cook the Quinoa:
    • Rinse 1 cup of quinoa thoroughly in a colander under cold water.
    • In a small pot, combine the rinsed quinoa, 2 cups of water, and a pinch of salt. Bring to a boil over medium heat.
    • Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is soft and you see the little white “tails” (germ) separating from the grains.
    • Remove from heat and fluff the quinoa with a fork. Set aside to cool.
  2. Prepare the Veggies:
    • While the quinoa cooks, wash and dry your vegetables thoroughly. Chop and dice them according to your preference.
  3. Make the Vinaigrette:
    • In a small bowl, whisk together 2 tablespoons of red wine vinegar, 3 tablespoons of olive oil, and your preferred spices (e.g., salt, pepper, and herbs like oregano or basil). Blend until well combined.
  4. Assemble the Salad:
    • In a medium glass bowl, combine the chopped veggies and cooled quinoa. Toss everything together.
    • Pour the vinaigrette over the salad and gently mix until everything is evenly coated.
  5. Serve:
    • The salad is best enjoyed fresh, but it can be stored in the refrigerator for up to one day.
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Ingredients:

Adjust Servings
1cup quinoa red
1.5cups water
1teaspoon salt
0.5 avocado diced
0.5 tomato diced
5 radishes diced, red
5 green onions chopped
0.5cup parsley chopped
0.5cup bell pepper diced, yellow
0.5cup cucumber diced, english
1teaspoon cayenne pepper
1teaspoon tumeric
0.5teaspoon cumin
3.5tablespoons red wine vinegar
2tablespoons extra virgin olive oil

Directions

1.
Cook the Quinoa
1. Rinse 1 cup of quinoa thoroughly in a colander under cold water. | 2. In a small pot, combine the rinsed quinoa, 2 cups of water, and a pinch of salt. Bring to a boil over medium heat. | 3. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is soft and you see the little white "tails" (germ) separating from the grains. | 4. Remove from heat and fluff the quinoa with a fork. Set aside to cool.
Mark as complete
2.
Prepare the Veggies
While the quinoa cooks, wash and dry your vegetables thoroughly. Chop and dice them according to your preference.
Mark as complete
3.
Make the Vinaigrette
In a small bowl, whisk together 2 tablespoons of red wine vinegar, 3 tablespoons of olive oil, and your preferred spices (e.g., salt, pepper, and herbs like oregano or basil). Blend until well combined.
Mark as complete
4.
Assemble the Salad
1. In a medium glass bowl, combine the chopped veggies and cooled quinoa. Toss everything together. | 2. Pour the vinaigrette over the salad and gently mix until everything is evenly coated.
Mark as complete
5.
Serve
The salad is best enjoyed fresh, but it can be stored in the refrigerator for up to one day.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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