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Quinoa Salad with Cucumber
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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Quinoa with parsley and cucumber forms a fresh take on tabbouleh.
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- Coarse salt
- 1 small shallot, finely chopped
- 3 tablespoons champagne vinegar
- 1/2 teaspoon red-pepper flakes
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
- 3/4 cup finely chopped fresh flat-leaf parsley
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 170 % Daily Value *
- Total Fat: 9 g 13.54%
- Saturated Fat: 1 g 5.98%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 8 mg 0.34%
- Calcium: 26 mg 2.64%
- Potassium: 205 mg 5.87%
- Magnesium: 0 mg 0%
- Iron: 2 mg 9.81%
- Zinc: 0 mg 0%
- Total Carbohydrate: 19 g %
- Dietary Fiber: 2 g 9.04%
- Sugar: 0 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 14.13%
- Vitamin C 17.03%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
