Directions:
- Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
- When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 478.14 Kcal (2002 kJ) | ||
| Calories from fat | 245.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.3g | 42% | |
|---|---|---|---|
| Sodium | 677.43mg | 28% | |
| Potassium | 1814.64mg | 39% | |
| Total Carbs | 47.15g | 16% | |
| Sugars | 3.68g | 15% | |
| Dietary Fiber | 18.16g | 73% | |
| Protein | 12.27g | 25% | |
| Vitamin C | 42.8mg | 71% | |
| Iron | 6mg | 33% | |
| Calcium | 283.4mg | 28% | |
| Amount Per 100 g | |||
| Calories | 41.84 Kcal (175 kJ) | ||
| Calories from fat | 21.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 42% | |
|---|---|---|---|
| Sodium | 59.28mg | 28% | |
| Potassium | 158.79mg | 39% | |
| Total Carbs | 4.13g | 16% | |
| Sugars | 0.32g | 15% | |
| Dietary Fiber | 1.59g | 73% | |
| Protein | 1.07g | 25% | |
| Vitamin C | 3.7mg | 71% | |
| Iron | 0.5mg | 33% | |
| Calcium | 24.8mg | 28% | |
* 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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