Quinoa Cucumber Carrot Salad

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 218.6
  • Total Fat: 10.2 g
  • Cholesterol: 12.5 mg
  • Sodium: 177.8 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 6.7 g

View full nutritional breakdown of Quinoa Cucumber Carrot Salad calories by ingredient


Introduction

I make this salad as a replacement of more traditional pasta salads. It keeps well and tastes light and refreshing on hot summer days. I use whatever veggies are in the fridge and try to use as many colors as I can. I make this salad as a replacement of more traditional pasta salads. It keeps well and tastes light and refreshing on hot summer days. I use whatever veggies are in the fridge and try to use as many colors as I can.
Number of Servings: 8

Ingredients

    Quinoa
    Cucumbers
    Green peppers
    Carrots
    Feta cheese crumbles
    Balsamic vinegar
    Olive oil
    Oyster sauce (optional)

Directions

Cook quinoa according to package instructions.
Chop vegetables to your preferred bite-size pieces.
Add vegetables to large mixing bowl.
Add oil, vinegar and oyster sauce (if desired).
Mix thoroughly.
Let quinoa cool after cooking if want this salad to be eaten cold.
Add quinoa to mixing bowl with vegetables.
Mix thoroughly.
Add feta crumbles.
Mix thoroughly.
Chill for 1-2 hours or serve immediately.

Serving Size: Makes 8 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user TRAINRIDER7.