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Ingredients
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⅔ cup water
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⅓ cup red quinoa
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1 cup cherry tomatoes, halved
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½ cup diced cucumber
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¼ cup diced red onion
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2 tablespoons lime juice
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½ teaspoon ground cumin seed
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salt and pepper to taste
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2 cups baby spinach leaves
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1 avocado - peeled, pitted and sliced
Directions
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Bring water and quinoa to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Spread into a medium bowl and refrigerate until cold, about 30 minutes.
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Stir tomatoes, cucumber, and onion into cooled quinoa in the bowl. Season with lime juice, cumin, salt, and pepper; stir to combine.
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Divide spinach leaves onto 2 plates and top with quinoa salad. Garnish with avocado to serve.
Tips
Rinse quinoa thoroughly before cooking to remove the bitter coating.
You can use regular quinoa instead of red quinoa (they taste the same).
You can find quinoa in the organic or bulk food sections of most grocery stores.
Nutrition Facts (per serving)
| 311 | Calories |
| 17g | Fat |
| 37g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 311 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 2g | 11% |
| Sodium 46mg | 2% |
| Total Carbohydrate 37g | 13% |
| Dietary Fiber 12g | 41% |
| Total Sugars 3g | |
| Protein 8g | 16% |
| Vitamin C 40mg | 44% |
| Calcium 65mg | 5% |
| Iron 2mg | 12% |
| Potassium 928mg | 20% |
* 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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