| 10 | 25 | 209 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 6 |
| 1 cup chopped | Tomato |
| 1 cup | Cucumber (diced) |
| 1/2 cup | Red onion (sliced) |
| 1/2 bunch | Parsley, fresh (chopped) |
| 1/2 tsp | Sea Salt (or to taste) |
| 2 tbsp | Extra virgin olive oil |
| 1 medium | Lemon (juiced) |
| 1 tsp | Turmeric, powder |
| 1/2 tsp | Black pepper |
| 4 cup | Quinoa, cooked |
Cook Quinoa as per package instructions and allow to cool in the refrigerator.
Chop all the vegetables and add to the cooled quinoa. Add spices, oil and lemon juice and combine.
Ready to eat!
This salad is completely modifiable so don’t be shy to add different vegetables and/or seasonings. 👍🏼
Quinoa is a seed rich in protein, fibre, B vitamins, and dietary minerals. More than most grains. Because it is very high in protein, it is also great for those on a vegan diet, containing approximately 14g of protein per 100g serving.
This can stay in your refrigerator for 3 days at least, so make a batch and enjoy for a few days. 👌🏼
| Fruit | 0.2 |
| Grain | 1.9 |
| Vegetables | 1.0 |
