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Colorful Red Quinoa Not So Tabbouleh Salad

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.4

$1.40 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre Middle Eastern
spoonacular Score:91%

Spoonacular Score: 91%

 

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 serving. This recipe serves 4. 2 people have tried and liked this recipe. This recipe is typical of middl eastern cuisine. This recipe from Foodista requires red wine vinegar, water, salt, and cayenne pepper. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 87%, this dish is super. If you like this recipe, you might also like recipes such as Colorful Red Quinoa Not So Tabbouleh Salad, Colorful Quinoa Salad, and Colorful Quinoa Salad.

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Cakebread Reserve Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 65 dollars per bottle.

Cakebread Reserve Chardonnay

The 2014 Chardonnay Reserve offers seductively fresh, creamy aromas of golden apple and Asian pear fruit nicely complemented by notes of creme brulee, vanilla and mineral. Rich and full on the palate, the wine reveals a core of deeply concentrated spiced apple, melon and citrus flavors that maintain their intensity throughout a long, mineral-tinged finish. Boasting deep reserves of fruit coupled with exemplary balance, the Chardonnay Reserve is delicious now, but will age beautifully in bottle for another 5-7 years. Pair this wine with sweet potato soup with chestnuts and brandy.

» Get this wine on Wine.com

Ingredients

Servings:
1 cup
1 cup red quinoa
red quinoa
1.5 cups
1.5 cups water
water
1 tsp
1 tsp salt
salt
0.5
0.5  diced avocado
diced avocado
0.5
0.5  diced tomato
diced tomato
5
5  red diced radishes
red diced radishes
5
5  green onions
green onions
0.5 cup
0.5 cup parsley
parsley
0.5 cup
0.5 cup yellow diced bell pepper
yellow diced bell pepper
0.5 cup
0.5 cup english diced cucumber
english diced cucumber
1 tsp
1 tsp cayenne pepper
cayenne pepper
1 tsp
1 tsp tumeric
tumeric
0.5 tsps
0.5 tsps cumin
cumin
3.5 Tbsps
3.5 Tbsps red wine vinegar
red wine vinegar
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
1 cup red quinoa
1 cup
red quinoa
1.5 cups water
1.5 cups
water
1 tsp salt
1 tsp
salt
0.5  diced avocado
0.5
diced avocado
0.5  diced tomato
0.5
diced tomato
5  red diced radishes
5
red diced radishes
5  green onions
5
green onions
0.5 cup parsley
0.5 cup
parsley
0.5 cup yellow diced bell pepper
0.5 cup
yellow diced bell pepper
0.5 cup english diced cucumber
0.5 cup
english diced cucumber
1 tsp cayenne pepper
1 tsp
cayenne pepper
1 tsp tumeric
1 tsp
tumeric
0.5 tsps cumin
0.5 tsps
cumin
3.5 Tbsps red wine vinegar
3.5 Tbsps
red wine vinegar
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil

Equipment

colander
colander
bowl
bowl
pot
pot
colander
colander
bowl
bowl
pot
pot


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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.39
Ingredient
1 cup red quinoa
½ diced avocado
½ diced tomato
5 red diced radishes
5 green onions
½ cups parsley
½ cups yellow diced bell pepper
½ cups english diced cucumber
1 teaspoon cayenne pepper
1 teaspoon tumeric
½ teaspoons cumin
3.5 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
Price
$1.52
$0.75
$0.18
$0.09
$0.40
$1.19
$0.33
$0.12
$0.23
$0.10
$0.07
$0.27
$0.33
$5.57

Nutritional Information

Quickview
283 Calories
7g Protein
13g Total Fat
34g Carbs
68% Health Score
Limit These
Calories
283k
14%

Fat
13g
21%

  Saturated Fat
1g
12%

Carbohydrates
34g
11%

  Sugar
1g
2%

Cholesterol
0.0mg
0%

Sodium
601mg
26%

Get Enough Of These
Protein
7g
15%

Vitamin K
167µg
159%

Vitamin C
53mg
65%

Manganese
1mg
53%

Folate
129µg
32%

Magnesium
107mg
27%

Vitamin A
1214IU
24%

Fiber
6g
24%

Phosphorus
234mg
23%

Vitamin E
2mg
20%

Iron
3mg
19%

Copper
0.38mg
19%

Vitamin B6
0.36mg
18%

Potassium
583mg
17%

Vitamin B1
0.2mg
14%

Vitamin B2
0.21mg
12%

Zinc
1mg
12%

Vitamin B3
1mg
8%

Vitamin B5
0.81mg
8%

Calcium
58mg
6%

Selenium
4µg
6%

covered percent of daily need

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