- 1 cup quinoa
- 1/2 English cucumber, seeded and chopped
- 2 tablespoons roughly chopped fresh cilantro leaves
- 1/2 cup pine nuts, toasted
- 2 tablespoons lemon infused olive oil
Soak the quinoa in water for 15 minutes, then drain. In a saucepan over medium heat, combine quinoa and about 1 1/2 cups of water. Bring to a full boil. Cover the pot, and let the quinoa cook for another minute. Turn the heat down to very low and cook for 15 minutes. Remove the pot from the heat and let it sit for 5 minutes with the lid on. Uncover the quinoa and fluff gently with a fork. Set aside to cool.
Per serving: Calories: 334; Total Fat: 21 grams; Saturated Fat: 2 grams; Protein: 9 grams; Total carbohydrates: 30 grams; Sugar: 3 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 3 milligrams