Directions:
- Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.
- Combine the cooked quinoa, cucumber, onion, parsley and mint in a medium bowl.
- Whisk the garlic, lemon juice, olive oil, vinegar, salt and pepper in a small bowl. Pour the vinegar mixture over the vegetable mixture and toss until well combined. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.66 Kcal (1112 kJ) | ||
| Calories from fat | 143.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.95g | 25% | |
|---|---|---|---|
| Sodium | 156.42mg | 7% | |
| Potassium | 331.55mg | 7% | |
| Total Carbs | 25.2g | 8% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 4.87g | 10% | |
| Vitamin C | 15.7mg | 26% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 90.6mg | 503% | |
| Calcium | 66.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 139.57 Kcal (584 kJ) | ||
| Calories from fat | 75.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.38g | 25% | |
|---|---|---|---|
| Sodium | 82.18mg | 7% | |
| Potassium | 174.19mg | 7% | |
| Total Carbs | 13.24g | 8% | |
| Sugars | 0.63g | 5% | |
| Dietary Fiber | 2.23g | 17% | |
| Protein | 2.56g | 10% | |
| Vitamin C | 8.3mg | 26% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 47.6mg | 503% | |
| Calcium | 35mg | 7% | |
* 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.
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