Tomato, Cucumber, and Quinoa Salad
Serves 4|
Hands-On Time:
|
Total Time:
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
- Cook the quinoa according to the package directions; let cool.
- 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.
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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