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Author Notes: I fell in love with the color of red quinoa when I was browsing through the bulk grains. This salad is a creation that has layers of color that really look beautiful on a picnic table. The simplicity of the recipe makes it fabulous and the dish is great refrigerated or served warm, after cooking the quinoa. —gigi-in-boulder
- 0.5 cups red quinoa
- 1 English (seedless) cucumber - chopped
- 1 Haas avocado - diced
- 1 teaspoon chili powder
- 1 cup alfalfa sprouts (or other sprouts like sunflower)
- 2 Roma tomatoes - chopped
- 0.25 teaspoons cumin
- 2 tablespoons lime juice
- to taste salt & pepper
- 2 teaspoons olive oil
- 0.25 cups chopped fresh cilantro
- 1.25 cups water
- Bring the red quinoa, chili powder, and 1.25 cup of water to a boil in a small pan.
- Cover, reduce heat and simmer until all the water is absorbed and the quinoa is soft.
- To make dressing: whisk together lime juice, cumin, and olive oil in a small bowl.
- Add quinoa to the dressing and toss to coat.
- Serve quinoa in a bowl and top with cilantro, cucumbers, tomato, sprouts and avodaco.
- Salt and pepper to taste.
- This recipe was entered in the contest for Your Best Cucumber Recipe
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