Ingredients
Scale
- 1 cup uncooked quinoa
- 1 medium cucumber
- 1 cup cherry tomatoes
- 1 small red onion
- 1 bell pepper
- A handful of fresh parsley
- Juice of 1 lemon
- 2 tablespoons olive oil
Instructions
- Rinse quinoa under cold water in a fine mesh sieve.
- Cook quinoa in a saucepan with 2 cups of water; bring to boil, then simmer for 15 minutes until water is absorbed.
- While quinoa cooks, chop cucumber, tomatoes, onion, bell pepper, and parsley.
- Fluff cooked quinoa with a fork and combine it with chopped vegetables in a large bowl.
- Add lemon juice and olive oil; toss gently to mix.
- Serve immediately or refrigerate for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg