You can never have too many middl eastern recipes, so give Colorful Red Quinoa Not So Tabbouleh Salad a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 283 calories, 8g of protein, and 14g of fat per serving. For $1.4 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe is liked by 2 foodies and cooks. It works best as a side dish, and is done in roughly roughly 45 minutes. Head to the store and pick up radishes, cayenne pepper, cumin, and a few other things to make it today. It is brought to you by Foodista. With a spoonacular score of 87%, this dish is spectacular. Colorful Quinoa Salad, Colorful Quinoa Salad, and Colorful Cumin Quinoa Salad are very similar to this recipe.
Colorful Red Quinoa Not So Tabbouleh Salad 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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