Cucumber Quinoa Salad
| 11 |
25 |
287 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
15 min |
4
|
This Cucumber Quinoa Salad is easy to make ahead of time, naturally gluten-free, and full of fresh, feel-good flavors that everyone will love!
Ingredients
|
1
|
Cucumber
(diced)
|
|
2 cup
|
Quinoa, cooked
(chilled* cooked;)
|
|
1/2 cup
|
Red onion
(diced)
|
|
1/2 cup
|
Feta cheese
(crumbled)
|
|
1/3 cup
|
Basil, fresh
(julienned or roughly-chopped fresh)
|
|
1
|
Italian salad dressing (vinaigrette)
(batch Lemony)
|
|
1/4 cup
|
Extra virgin olive oil
|
|
2 tbsp
|
Apple cider vinegar
(or red wine)
|
|
1 tbsp
|
Lemon juice
(fresh)
|
|
1/2 tsp
|
Italian herb seasoning
(homemade or store-bought)
|
|
1 pinch
|
Salt and pepper
|
Instructions
To Make The Cucumber Quinoa Salad:
- Toss all ingredients together until combined. Serve immediately.
To Make The Lemony Italian Vinaigrette:
- Whisk all ingredients together in a small bowl until combined.
Nutrition Facts
Per Portion
Calories
287
Calories from fat
174
Calories from saturated fat
41
Total Fat
19.3 g
Saturated Fat
4.6 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.5 g
Monounsaturated Fat
11.2 g
Cholesterol
16.6 mg
Sodium
272 mg
Potassium
228 mg
Total Carbohydrate
22.7 g
Dietary Fiber
3.1 g
Sugars
1.7 g
Protein
7.0 g
Dietary servings
Per Portion
| Grain |
1.4 |
| Milk Alternative |
0.4 |
| Vegetables |
0.2 |
Energy sources
Meal Type(s)
