Nutritional Info

Nutrition Facts

Serving Size 1 (167g)

Calories 248
Calories from Fat 110 (44%)
Amount Per Serving %DIV
Total Fat 12.2g 19%
Saturated Fat 2.9g 15%
Monounsaturated Fat 6.1g
Polyunsaturated Fat 3.3g
Trans Fat 0.0g
Cholesterol 82.4mg 27%
Sodium 576.8mg 25%
Potassium 183.3mg 4%
Total Carbohydrate 5.1g 2%
Dietary Fiber 0.8g 3%
Sugars 1.6g
Protein 25.2g 50%

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Recipe Description
Here's a salad that's as colorful as it is nutritious. Quinoa (KEEN-wa) is a native grain 0f the Andes mountains, where it has been cultivated for 5,000 years. Sacred to the Incas, it contains more protein than wheat, oats or barley. It's also a good source of calcium, iron, phosphorus and vitamin E. Quinoa can be found at most natural foods stores, gourmet shops and in the rice aisle of many super markets.
Prep time
20 min
Cook time
15 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  black pepper, ground, to taste
1 1/2 Tablespoon(T)  extra virgin olive oil
3 Tablespoon(T)  lime juice
1/4 Cup(c)  fresh cilantro, chopped
1   jalapeno chile peppers, seeded and minced
1   medium red bell pepper, finely chopped
1   tomato, peeled, seeded and chopped
1 Cup(c)  peas, cooked
1 Cup(c)  corn kernels, cooked
1   cucumber, peeled, seeded and chopped
2 Cup(c)  water
1 Cup(c)  quinoa, rinsed until the water runs clear
1 Package(pk)  salt, to taste


In a medium saucepan over high heat, combine the quinoa, water, and 1/4 teaspoon salt. Bring to a boil. Cover the pan, reduce the heat to medium, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender. (If any water remains, transfer the quinoa to a colander and drain.) Transfer the quinoa to a large bowl. Let cool completely. Stir in the cucumbers, corn, peas, tomatoes, bell peppers, chile peppers, cilantro, lime juice and oil. Toss to mix. The salad should be highly seasoned. Sprinkle with black pepper and more salt, if desired.

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