Ingredients
Scale
- 1 cup quinoa
- 1 medium English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, chopped
- ¼ cup fresh parsley, finely chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water until the water runs clear. In a saucepan, combine quinoa and 2 cups of water; bring to a boil.
- Lower heat, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and let cool.
- Dice cucumber, halve cherry tomatoes, chop bell pepper, and parsley while quinoa cooks.
- In a large bowl, combine cooled quinoa with chopped veggies, parsley, lemon juice, and olive oil. Toss gently to coat.
- Season with salt and pepper to taste. Chill for 30 minutes if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No cooking involved
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg