Nutritional Info

Nutrition Facts

Serving Size 1 (200g)

Calories 364
Calories from Fat 127 (35%)
Amount Per Serving %DIV
Total Fat 14.1g 22%
Saturated Fat 3g 15%
Monounsaturated Fat 7.8g
Polyunsaturated Fat 3.2g
Trans Fat 0.0g
Cholesterol 100.5mg 34%
Sodium 380mg 17%
Potassium 405.7mg 9%
Total Carbohydrate 20.1g 7%
Dietary Fiber 2.4g 10%
Sugars 0.8g
Protein 37.2g 74%

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Cucumber, Tomato And Quinoa Salad

Source: 500 Vegan Recipes
Recipe Description
Using cooled, cooked quinoa is even better in this light and delicious salad, if you have it at hand. If not, preparing fresh quinoa does not take long.
Prep time
1 hr
Cook time
10 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  fine sea salt, to taste
1/4 Teaspoon(t)  black pepper, ground, to taste
3 Tablespoon(T)  nutritional yeast
1/4 Teaspoon(t)  marjoram, dried
1/2 Teaspoon(t)  celery seeds
1/2 Teaspoon(t)  sage, dried
2 Teaspoon(t)  orange zest
1/4 Cup(c)  fresh lemon juice
2 Tablespoon(T)  white balsamic vinegar
3 Tablespoon(T)  extra virgin olive oil
1/3 Cup(c)  toasted hazelnuts, halved
1 Cup(c)  fresh curly parsley, chopped
4   roma tomatoes, diced
1   english cucumber, peeled and thinly sliced
2 Clove(clv)  garlic, grated
1/2 Cup(c)  scallion, finely chopped
1 Cup(c)  uncooked quinoa
4 Cup(c)  water


In a medium saucepan, bring the water to a boil. Add the quinoa. Cook over medium heat for 10 minutes, or until the little telltale tail pops up. Drain and set aside. Combine the remaining ingredients in a very large bowl. Stir in the quinoa. Serve chilled.

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