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
Serves: 4
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
- 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.