Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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,salad Middle Eastern
spoonacular Score:87%

Spoonacular Score: 87%

 

You can never have too many middl eastern recipes, so give Colorful Red Quinoa Not So Tabbouleh Salad a try. This recipe serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 283 calories, 8g of protein, and 14g of fat per serving. For $1.4 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe is liked by 2 foodies and cooks. It works best as a side dish, and is done in roughly roughly 45 minutes. Head to the store and pick up radishes, cayenne pepper, cumin, and a few other things to make it today. It is brought to you by Foodista. With a spoonacular score of 87%, this dish is spectacular. Colorful Quinoa Salad, Colorful Quinoa Salad, and Colorful Cumin Quinoa Salad are very similar to this recipe.

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices 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. The Mercer Estates Zephyr Ridge Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.

Mercer Estates Zephyr Ridge Vineyard Reserve Chardonnay

Aromas of apricot, guava and pineapple juice mingle with hints of sweet vanilla and warm toasty notes.

» Get this wine on Amazon.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 cups
0.5 cups parsley
parsley
0.5 cups
0.5 cups diced yellow bell pepper
diced yellow bell pepper
0.5 cups
0.5 cups diced english cucumber
diced english 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 cups parsley
0.5 cups
parsley
0.5 cups diced yellow bell pepper
0.5 cups
diced yellow bell pepper
0.5 cups diced english cucumber
0.5 cups
diced english 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: $1.41
Ingredient
1 cup red quinoa
½ diced avocado
½ diced tomato
5 red diced radishes
5 green onions
½ cups parsley
½ cups diced yellow bell pepper
½ cups diced english 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
$0.23
$0.09
$0.40
$1.19
$0.33
$0.12
$0.23
$0.10
$0.07
$0.27
$0.33
$5.62

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Quinoa is super healthy. Read more about its health benefits here.

Price Tips

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • If you've never made quinoa before, be sure to rinse it well before you prepare it. The easiest way is to put it in a fine-mesh strainer and run water over it from the sink. Skipping this step could result in bitter, even soapy tasting quinoa because quinoa's natural coating tastes pretty bad. Quinoa sold in supermarkets is often pre-rinsed, but its better to be safe than sorry, right?

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
283 Calories
7g Protein
13g Total Fat
34g Carbs
69% Health Score
Limit These
Calories
283
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
108mg
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
59mg
6%

Selenium
4µg
6%

covered percent of daily need

Related Recipes