Colorful Red Quinoa not so Tabbouleh Salad



serves 4 small portions or 2 hearty portions

1 cup red quinoa

1 1/2 cups water

1 tsp salt

1/2 avocado, diced

1/2 tomato, diced

5 red radishes, diced

5 green onions, chopped

1/2 cup parsley, chopped

1/2 cup yellow pepper,diced

1/2 cup English cucumber, diced

1 tsp cayenne pepper

1 tsp tumeric

1/2 tsp cumin

3 1/2 Tbsp red wine vinegar

2 Tbsp extra virgin olive oil


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.

  1. Lia 29 April 2010 at 15:58

    How beautiful 🙂 Makes a great lunchbox too!

  2. Tippitappi 29 April 2010 at 21:22

    I love the colours 🙂 It’s the first time I see red quinoa, interesting!

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