5-Step Simple Summer Quinoa Salad
Try this 5-Step Simple Summer Quinoa Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cucumber, diced
- 1 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- himalayan salt to taste
- 1 cup (250 g) quinoa
- 3 small bell peppers (capsicum) seeded and dicedâ (i used an orange, a yellow, and a green to make the salad super gorgeous, but feel free to use one type!)
- 1/2 cup (60 g) walnuts chopped
- Carbohydrate 1.35388500274682 g
- Cholesterol 0 mg
- Fat 1.6125 g
- Fiber 0 g
- Protein 0.0389550000790335 g
- Saturated Fat 0.222654 g
- Serving Size 1 1 Serving (10g)
- Sodium 1.86075000370974 mg
- Sugar 1.35388500274682 g
- Trans Fat 0.0436665 g
- Calories 21 calories
Rinse the quinoa then add to a pot with 2 cups/500 ml water. Bring to a boil and stir frequently until all water is removed and quinoa is fluffy, about 15 minutes. While quinoa is cooking, wash and chop the peppers and cucumbers into small cubes. Chop walnuts, then add cooked quinoa, peppers and cucumbers into a large bowl. In a separate bowl combine olive oil, balsamic and salt, and stir. Mix in the dressing with the quinoa mixture until well combined. Note: you can serve right away but I prefer cooling in the fridge for at least 2 hours before serving.
