This recipe is featured on RecipeNewZ
An Opera Singer’s Kitchen blog
Taste 5 (out of 5)
Difficulty 1 (out of 5)
Ingredients
- 1 cup quinoa (625 cal)
- 1 1/2 cups water
- 1 tsp salt
- 1/2 avocado, diced (160 cal)
- 1/2 tomato, diced (10 cal)
- 5 red radishes, diced (5 cal)
- 5 green onions, chopped (5 cal)
- 1/2 cup parsley, chopped
- 1/2 cup yellow pepper, diced (10 cal)
- 1/2 cup English cucumber, diced (10 cal)
- 1/2 tsp cayenne pepper (1 tsp in the original recipe)
- 1 tsp turmeric
- 1/2 tsp cumin
- 3 1/2 tbsp red wine vinegar (35 cal)
- 2 tbsp extra virgin olive oil (240 cal)
Total: 1100 cal, 4 servings, 275 cal / serving
Instructions
1. Wash the 1 cup of quinoa in a colander for several seconds. Add quinoa, 1 1/2 cups of 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.
2. Meanwhile, wash all your veggies well and chop and dice them accordingly.
3. 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 vinaigrette to the salad and enjoy.
4. Will keep for 1 day, but best eaten the same day.
Afterthoughts
1. This salad can be served both as a side or all by itself. The ingredients are all healthy and the textures and flavors combine into a delicious, colorful and happy salad.
2. Noell’s blog http://www.singerskitchen.com/ was my August assignment from the Secret Recipe Club. I have visited it many times before and was very happy to finally make one of her recipes. If you have not yet, check out this blog, especially if you’re looking for vegan recipes!
