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
English (seedless) cucumber - chopped
Haas avocado - diced
alfalfa sprouts (or other sprouts like sunflower)
Roma tomatoes - chopped
salt & pepper
chopped fresh cilantro
In This Recipe
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.