Cucumber, Tomato + Avocado Quinoa Salad
Try this Cucumber, Tomato + Avocado Quinoa Salad recipe, or contribute your own.
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 4
avo
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt + pepper to taste
- 2 cups cooked quinoa
- juice of 1 lemon
- 2 cups chopped english cucumber (seedless is best)
- 2 cups chopped tomatoes
- 2 large avocados diced
- 1 cup sliced red onion
- 1/4 cup chopped cilantro (or herb(s) of choice)
- a drizzle of olive oil (i used about a tablespoon)
- Carbohydrate 44.606675 g
- Cholesterol 0 mg
- Fat 17.1517 g
- Fiber 11.7964997746795 g
- Protein 8.51465 g
- Saturated Fat 2.18463 g
- Serving Size 1 1 Serving (384g)
- Sodium 320.5505 mg
- Sugar 32.8101752253205 g
- Trans Fat 3.154795 g
- Calories 345 calories
In a large bowl combine the cucumber, tomato, avocados, onion, quinoa and cilantro. Toss to combine.Squeeze lemon juice over salad, drizzle with olive and season with salt and pepper, and give it another toss.Place in the fridge for at least 30 minutes to let the flavors marinate. Taste and adjust seasonings as needed.
