Tomato, Cucumber, and Quinoa Salad

Tomato, Cucumber, and Quinoa Salad
Paul Sirisalee
Serve this hearty salad on the side or add roasted almonds and crumbled Feta to turn it into a full-fledged main dish.

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Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

1/2
cup
quinoa
3
tablespoons
olive oil
2
tablespoons
sherry vinegar or red wine vinegar
kosher salt and black pepper
1/2
pound
tomatoes, cut up
1/2
English cucumber, sliced
4
cups
baby arugula (about 3 ounces)

Directions

  1. Cook the quinoa according to the package directions; let cool.
  2. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the quinoa, tomatoes, cucumber, and arugula and toss to combine; season with ¼ teaspoon each salt and pepper.

 

Charlyne Mattox
August 2012

Nutritional Information

  • Per Serving
  • Calories 194
  • Fat 12 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 381 mg
  • Protein 5 g
  • Carbohydrate 20 g
  • Sugar 2 g
  • Fiber 3 g
  • Iron 2 mg
  • Calcium 100 mg
What does this mean? See Nutrition 101.

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