Refreshing quinoa salad
I
- Preparing Time: 1 hour
- Total Time: 1 hour and 1 minute
- Served Person: 0
side dish
main dish
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1 tablespoon red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1/4 cup cilantro chopped
- 1/4 teaspoon smoked paprika
- 1 large lime juiced
- 1 cup pearl quinoa
- 1 medium hot house cucumber diced small
- 8 ounces small cherry tomatoes cut into 4
- 1/4 medium red onion diced small
- Carbohydrate 10.0778924552751 g
- Cholesterol 0 mg
- Fat 10.3799939626754 g
- Fiber 2.55856665531794 g
- Protein 0.85483 g
- Saturated Fat 1.45337208393288 g
- Serving Size 1 1 recipe (482g)
- Sodium 3645.40098432712 mg
- Sugar 7.51932579995713 g
- Trans Fat 0.363088333450913 g
- Calories 125 calories
Soak the quinoa 20 minutes in cold water. Rinse thoroughly two times, pour off the water and drain through a large fine mesh strainer. Place in pot with the water and salt. Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes. Remove from heat and set aside to cool. In a medium bowl, combine cucumber, tomatoes, onion, red wine vinegar, olive oil, lime juice and salt. Add quinoa, paprika and cilantro and fold over to combine.
