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Quinoa Cucumber Salad
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Authored By: Polly Pitchford, Full Spectrum Health™
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A refreshing and simple grain salad.
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Diet Types: Low Fat, Macrobiotic, Vegan, Vegetarian
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Ingredients:
pinch of salt1/2 medium red onion, diced2 teaspoons Umeboshi Paste1 cup Quinoa18 ounces water1 kirby cucumber, peeled and diced1/2 cup parsley, chopped
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Roast Quinoa in cooking pot over medium heat, stirring constantly untillightly toasted and fragrant.
Add water and salt, cover and bring to a boil, reduce heat and simmer about 25 minutes.
Meanwhile, mix Umeboshi Paste with cucumber and onion.
When Quinoa is done, turn out into a large bowl and let cool a bit.
Add parsley, cucumber and onion to grain and toss to mix.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 175
Calories from Fat 23
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% Daily Value*
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| | Total Fat 3g | 4% | | | Saturated Fat 0g | 2% | | | Mono Fat 1g | | | | Sodium 292mg | 12% | | | Total Carbs 32g | 11% | | | Dietary Fiber 3g | 14% | | | Protein 6g | | | | Iron | 30% | | | Calcium | 5% | | | Vitamin B-6 | 10% | | | Vitamin C | 14% | | | Vitamin E | 1% | | | Vitamin A | 4% | | | Selenium | 0% | | | Manganese | 50% | | | Copper | 20% | | | Zinc | 11% | | | Pantothenic acid | 6% | | | Niacin | 7% | | | Riboflavin | 12% | | | Thiamin | 7% | | | Folate | 10% | | | Potassium | 13% | | | Phosphorus | 19% | | | Magnesium | 25% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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