Cucumber-Mint Quinoa Salad Recipe

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Cucumber-Mint Quinoa Salad
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Ingredients:

Directions:

  1. Put the quinoa in a saucepan with 1 cups of water. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Cool at least to room temperature before adding to the salad or you will cook your delicate fresh mint (It's not the end of the world if this happens, though).
  2. In a skillet, toast the pine nuts over low-medium heat for a few minutes, until they start to turn brown and smell really good. Set aside to cool.
  3. Heat olive oil in skillet. Add Chik'n Tenders or tofu and sautee until heated through. Set aside to cool.
  4. When everything has cooled to about room temperature, mix all the ingredients together in a large bowl. Chill in refrigerator for a few hours or overnight.
  5. Serving suggestions: serve in a hollowed-out tomato and/or top with feta cheese or soy feta.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 436.64 Kcal (1828 kJ)
Calories from fat 126.15 Kcal
% Daily Value*
Total Fat 14.02g 22%
Sodium 8.08mg 0%
Potassium 374.88mg 8%
Total Carbs 22.09g 7%
Sugars 0.71g 3%
Dietary Fiber 4.67g 19%
Protein 5.81g 12%
Vitamin C 6.8mg 11%
Vitamin A 1mg 33%
Iron 120.4mg 669%
Calcium 58.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.1
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • sugar free,
  • good source of fiber

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