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
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Ingredients
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0.5 cups
red quinoa
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1
English (seedless) cucumber - chopped
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1
Haas avocado - diced
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1 teaspoon
chili powder
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1 cup
alfalfa sprouts (or other sprouts like sunflower)
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2
Roma tomatoes - chopped
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0.25 teaspoons
cumin
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2 tablespoons
lime juice
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to taste
salt & pepper
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2 teaspoons
olive oil
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0.25 cups
chopped fresh cilantro
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1.25 cups
water
Directions
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Bring the red quinoa, chili powder, and 1.25 cup of water to a boil in a small pan.
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Cover, reduce heat and simmer until all the water is absorbed and the quinoa is soft.
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To make dressing: whisk together lime juice, cumin, and olive oil in a small bowl.
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Add quinoa to the dressing and toss to coat.
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Serve quinoa in a bowl and top with cilantro, cucumbers, tomato, sprouts and avodaco.
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Salt and pepper to taste.
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