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Tomato, Cucumber, and Quinoa Salad

Tomato, Cucumber, and Quinoa Salad
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2012

Nutritional Information

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

Quick Tip

Turn this hearty side into a main dish by adding roasted almonds and crumbled Feta.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.