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- 1 1/4 cups of quinoa
- 1 1/2 cups of filtered water
- 1/2 teaspoon of pink salt
- 1 small chopped onion
- 4 tablespoons of tomato paste
- 3/4 teaspoon ground cumin
- 1/2 teaspoon of cayenne pepper
- 2 tablespoons of filtered water
- 1 pinch of pink salt
- 2 bell peppers, sliced
- 3 stalks chives, sliced
- 1/2 cup chopped fresh Italian parsley
- 3 tablespoons cold pressed extra virgin olive oil
- 1 pinch of pink salt * to season
Add the quinoa, 1 1/2 cups of filtered water and a pinch of pink salt to a saucepan. Bring to a boil and lower the heat to low heat with the lid on. Simmer for 15 minutes and turn off the heat. Leave for another 10 minutes in the pot with the lid on. Stir it to fluff it up. Add in a bowl and allow to cool.
Heat a frying pan with a little olive oil or rice bran. Add onions and fry until smooth and lightly browned.
Add tomato paste and mix well. Add a splash of water, mix well. Add spices and mix well. Turn off the heat and set aside.
Meanwhile, prepare the peppers, chives, and parsley, then add them to the quinoa and stir to combine. When it is warm, add the other ingredients and mix to combine. Add a little olive oil, more seasoning and refrigerate.
Let it rest for a couple of hours.
It is best to make this salad in the morning hours to enjoy it at night for dinner or as a barbecue salad.
Perfect as a lunch box salad with a bit of falafel and hummus.
You can use chili powder instead of pepper if you prefer.
If you like the sound of this recipe, you may also like this Gluten Free Chicken Enchilada Casserole.