Colorful Red Quinoa Not So Tabbouleh Salad

Ingredients

• 1 cup quinoa red
• 1.5 cups water 
• 1 teaspoon salt 
• 0.5  avocado diced
• 0.5  tomatoes diced
• 5  radishes diced red
• 5  spring onion chopped
• 0.5 cup parsley chopped
• 0.5 cup bell pepper diced yellow
• 0.5 cup cucumber diced english
• 1 teaspoon ground pepper 
• 1 teaspoon turmeric 
• 0.5 teaspoon cumin 
• 3.5 tablespoons red wine vinegar 
• 2 tablespoons olive oil extra virgin 

Equipment

• bowl
• pot
• colander

Directions

1. Wash the 1 cup of quinoa in a colander for several seconds.
2. Add quinoa, water and salt to a small pot and boil for 15 minutes. You will know it is cooked when it becomes soft and you see little white antennas pop from the grain.
3. Meanwhile, wash all your veggies well and chop and dice them accordingly.
4. Add all the veggies to a medium glass bowl and toss. In a small bowl mix the red wine vinegar, olive oil and all the spices and blend well.
5. Add the vinagrette to the salad and enjoy.
6. Will keep for 1 day, but best eaten the same day.