Ingredients

  • 1 cup red quinoa
  • 1 1/2 cups water
  • 1 teaspoon 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 teaspoon cayenne pepper
  • 1 teaspoon tumeric
  • 1/2 teaspoon cumin
  • 3 1/2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Wash the 1 cup of quinoa in a colander for several seconds.
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Step 2

  • 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.
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  • Length: 15 minutes

Step 3

  • Meanwhile, wash all your veggies well and chop and dice them accordingly.

Step 4

  • 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.
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Step 5

  • Add the vinagrette to the salad and enjoy.

Step 6

  • Will keep for 1 day, but best eaten the same day.