Elements:
- one cup red quinoa
- 1 1/two cups h2o
- one teaspoon salt
- 1/two avocado, diced
- 1/2 tomato, diced
- five red radishes, diced
- 5 green onions, chopped
- one/2 cup parsley, chopped
- 1/2 cup yellow pepper,diced
- one/2 cup English cucumber, diced
- 1 teaspoon cayenne pepper
- one teaspoon tumeric
- one/two teaspoon cumin
- 3 1/2 tablespoons red wine vinegar
- 2 tablespoons added virgin olive oil
Recommendations:
- Clean the 1 cup of quinoa in a colander for a number of seconds. Include quinoa, drinking water and salt to a little pot and boil for 15 minutes. You will know it is cooked when it gets to be smooth and you see very little white antennas pop from the grain.
- In the meantime, wash all your veggies well and chop and dice them appropriately.
- Insert all the veggies to a medium glass bowl and toss. In a compact bowl combine the red wine vinegar, olive oil and all the spices and blend nicely. Include the vinagrette to the salad.
- Will preserve for 1 day, but best eaten within the same day.