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Colorful Red Quinoa Not So Tabbouleh Salad requires around 45 minutes from start to finish. For $1.4 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 283 calories, 8g of protein, and 14g of fat per...Read More
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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