This red quinoa tabouleh salad variation is a tasty glutenfree and protein-rich alternative for a regular bulgur (wheat) tabouleh for a salad. It's easy to prepare in advance maybe for a barbeque, picnic or lunch.
Red Quinoa Tabouleh Salad
- 90 g (1/2 cup) red quinoa
- 1 small yellow bell pepper
- 1 small red onion
- 6 big green Greek olives, e.g. Consevolia
- 1 Hass avocado
- 1-2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 pinch brown sugar
- Black pepper
- Sea salt
- 1/2 red chili, finely, chopped
- 1,5 tablespoon coriander, chopped
- 1,5 tablespoon parsley, chopped
- 1/2 tablespoon mint leafs, chopped
Cook red quinoa according the cooking instruction.
Drain when the quinoa is done.
Preheat oven to 230°C (about 446°F).
Put the yellow bell pepper on a backing sheet. Grill it for 10 to 15 minutes. Till it gets black blisters outside. Put the hot bell pepper in a bowl. Cover the bowl with a cling wrap for 15 minutes. Then cut the pepper in 4 parts, remove the seeds and peel it. Then cut the bell pepper in small cubes.
Peel and cut the red onion in very small cubes. Braise the onions lightly in a little olive oil.
Dice the olive and the avocado.
Combine quinoa, bell pepper, onions, olives and avocado in a big bowl.
Mix lemon juice, olive oil, sugar, pepper and salt. Add half of the diced red chili, 1 tablespoon coriander, 1 tablespoon parsley and mint.
Combine everything and season the tabouleh salad.
Garnish the red quinoa tabouleh salad with the remaining coriander, parsley and chili.
You can fill the red quinoa tabouleh salad in jars for a picnic or for your lunch.
Enjoy the Summer!