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Quinoa & Cucumber Salad

Mysty Pfeffer
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Print Recipe
Prep Time 10 minutes
Servings 1 cup
Calories 408 kcal

Ingredients
  

  • 3/4 Cup Precooked Quinoa
  • 1 Tbsp Minced Onion or Shallot
  • 2 Tbsp Finely Chopped Beets
  • 1/2 Cup Cucumber Chopped
  • 1/2 Cup Celery Chopped
  • 1 Tbsp Chopped Cashews
  • 1 Tbsp Chopped Brazil Nuts
  • 1/2 Tsp. Apple Cider Vinegar
  • 1 Tsp. Organic Extra Virgin Olive Oil
  • 1/2 Tsp. Onion Powder
  • Salt and pepper to taste

Instructions
 

  • Combine the precooked quinoa in a small mixing bowl and add the onion powder. Mix in the chopped cucumber, onion or shallots, beets, celery, and chopped nuts. Season to your taste with salt and pepper. Pour the apple cider vinegar and olive oil onto the vegetable mixture and stir well.
    This may be enough to serve two people as a side dish or as your main course for lunch.
    Enjoy!

Nutrition

Calories: 408kcalCarbohydrates: 43gProtein: 12gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gSodium: 556mgPotassium: 741mgFiber: 8gSugar: 6gVitamin A: 292IUVitamin C: 7mgCalcium: 95mgIron: 4mg
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