Ingredients
| Quantity | Ingredients |
|---|---|
| 4 cups / 1 L | cooked quinoa |
| 1.5 cups / 375 ml | diced cucumber |
| 1 cup / 250 ml | finely chopped parsley |
| 1/4 cup / 50 ml | chopped fresh mint, or more to taste (i am generous with mint!) |
| 1 cup / 250 ml | chopped tomato |
| 2 | green onions, chopped |
| 1/4 cup / 50 ml | freshly squeezed lemon juice, or more to taste |
| 1 tbsp / 15 ml | extra virgin olive oil |
| 3 | cloves garlic, crushed |
| 1/2 tsp / 2 ml | coarse sea salt, or to taste |
Directions
In a large bowl, toss quinoa, cucumber, parsley, mint, tomato, green onion, lemon juice, olive oil, garlic and salt.
Cover and refrigerate for at least 2 hours before serving.
Serves 6.
Nutrition Facts
| Serving Size | Per 1 cup (250 ml) |
| Calories | 191 |
| Cholesterol | 0 |
| Carbohydrates | 32 |
| Fiber | 5 |
| Protein | 6 |
| Fat | 5 |
| Saturated Fat | 0 |
| Trans Fat | 0 |
| Sodium | 200 |
Source: The Plant-Based Power Diet