Cucumber-Bell Pepper Quinoa
- Level: Easy
- Total: 20 min
- Prep: 3 min
- Cook: 17 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 235 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 645 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 4 grams
- Protein
- 8 grams
- Sugar
- 1 grams
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- Level: Easy
- Total: 20 min
- Prep: 3 min
- Cook: 17 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 235 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 645 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 4 grams
- Protein
- 8 grams
- Sugar
- 1 grams
Ingredients
4 cups water
2 teaspoons kosher salt
2 cups quinoa
1/2 medium English cucumber, halved lengthwise, small dice (about 1 1/4 cups)
1/2 medium red bell pepper, small dice (about 2/3 cup)
1 teaspoon white wine vinegar
1 tablespoon olive oil
Directions
- Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.
- When quinoa is ready, stir in remaining ingredients until well combined. Taste, adjust seasoning, as needed, and serve.
