Watermelon & Cucumber Quinoa Salad
Servings: 4
Calories: 131kcal
Ingredients
- 1/2 cup Quinoa
- 1/8 Seedless Watermelon (cut into small cubes)
- 1/2 Cucumber (peeled, diced)
- 2 tbsps Red Onion (finely chopped)
- 2 tbsps Lime Juice
- 1 1/2 tbsps Mint Leaves
- 1/8 tsp Sea Salt
Instructions
- Cook the quinoa according to the package directions. When the quinoa is cooked, let cool.
- In a large mixing bowl combine the watermelon, cucumber, red onion, lime juice, mint and salt. Stir in the cooked quinoa and season with additional salt or lime juice if necessary. Chill before serving.
- Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to two days.Serving Size
One serving is approximately 1 cup.More Fat
Add a drizzle of extra virgin olive oil or top the salad with hemp seeds.No Mint
Use basil or parsley instead.Quinoa
Cook the quinoa ahead of time and refrigerate in an airtight container for up to five days. 1/2 cup uncooked quinoa yields approximately 2 cups of cooked quinoa.
Nutrition
Serving: 4g | Calories: 131kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Cholesterol: 0mg | Sodium: 78mg | Fiber: 2g | Sugar: 10g | Vitamin A: 875IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 1mg
