- 1 cup (170g) quinoa
2 medium tomatoes, finely diced
1 small cucumber, finely diced
1 bell pepper, finely diced
1 red onion, finely diced
⅔ cup (15g) parsley, chopped
⅔ cup (15g) mint, chopped
juice of 2 limes
2 tbsp. olive oil
Cook the quinoa. Once cooked, place in a large salad bowl.
Finely dice the vegetables and chop the fresh herbs, then add to the salad bowl.
Squeeze in the lime juice, drizzle with olive oil and season to taste with salt and pepper. Mix everything well until combined.
Serves as a salad or side dish. Store covered and refrigerated for up to 3 days.
Calories 272, Carbs 42 grams, Protein 8 grams, Fat 10 grams