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Cool, refreshing vegetarian salad. Great for picnics! You can substitute water for the vegetable broth, if desired.
Ingredients
- 2 cups vegetable broth
- 1 cup quinoa
- 1 cucumber, chopped
- 2 tomatoes, chopped
- ½ cup fresh parsley, chopped
- 2 green onions, chopped
- 2 tablespoons chopped fresh mint
- 2 cloves garlic, minced
- ¼ cup olive oil
- ¼ cup lemon juice
- ½ teaspoon salt, or to taste
Directions
Step 1
Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
Step 2
Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 107 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat1g | 4% |
| Sodium178mg | 8% |
| Total Carbohydrate12g | 4% |
| Dietary Fiber2g | 6% |
| Total Sugars2g | |
| Protein3g | |
| Vitamin C10mg | 48% |
| Calcium22mg | 2% |
| Iron1mg | 6% |
| Potassium182mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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