Red Quinoa Salad
Servings
4Serving size
about 1 cupThis recipe can easily be multiplied. Keeps well, refrigerated, for 4-5 days.
Ingredients
| 2 Cups Water |
| 1 cup Quinoa, uncooked |
| 2 Large Shallots, raw (finely minced) |
| 1 Large Red bell peppers (finely diced) |
| 12 cherry Grape or cherry tomatoes (sliced lengthwise into 1/4ths) |
| 1 Tbsp. Olive oil |
| 1 Tbsp. White wine vinegar |
| 1 tsp. Paprika |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the water boils add the quinoa.
Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done.
Place it in a large mixing bowl and refrigerate until cool.
When the quinoa is cool add the shallot to the bowl with the red pepper, tomato, olive oil, vinegar, paprika, salt and pepper.
Toss well and chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
After publishing a recipe for Green Quinoa Salad we received this email:
“Thank you for the recipe which I will try this week. It raises a question which puzzles me – if you wont be offended by my asking. It is that you almost always specify green bell peppers in your recipes when, to my palate, the red or orange ones taste so much better. Is the food value greater in the green peppers or is it just a matter of personal taste? The only time I use the green peppers is when I use them coarsely chopped together with red ones for, say, macaroni salad during the Christmas period.”
While there are a lot of recipes on the Web site that call for red bell peppers we were inspired to make this Red Quinoa Salad. It is completely different than its Green Quinoa Salad cousin with a sweeter, spicier flavor that makes a great counterpart to the herbaceous flavor of the green salad.
Some of you might have thought that this would be a salad using red quinoa and you could be right. There are lots of quinoa varieties on the market now and you can use any of them for this salad.