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+Watermelon & Cucumber Quinoa Salad

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Watermelon & Cucumber Quinoa Salad

Course: Salad
Keyword: dairy-free, gluten-free, vegan, vegetarian
Calorie: 100-200, Under 200
Servings: 4
Calories: 131kcal


  • 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


  • 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!


  • 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.


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

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