Lunch of the week, Cucumber Quinoa Salad

cross posted from my blogger site.

Tuesday, May 10, 2016

I have had a bag of red quinoa in my pantry for about half a year now, and was not too sure what to do with it until now.  I tried several quinoa breakfast bowl recipes from Pinterest, but the red quinoa is just too earthly of a taste for me.

Last night I stayed up about an extra hour studying for finals, bleh!  I’m super tired this morning, but I got in my green smoothie of the week this morning and packed up this beauty for my lunch.  This salad has been my go to salad for two weeks in a row, and I am loving it.  It keeps me full until my 3:30 snack and with spring here, the cucumbers and tomatoes are so refreshing and light.  A bag of quinoa is super budget friendly.  One bag will last a long while, as 1/4c of dried quinoa will make 1/2 c cooked. I cook up 1 cup of dried on the weekend, store in the fridge, and scoop out 1/2 c every time I whip up a salad.

This week kale and cucumbers were super cheap, as well as grape tomatoes, so tada!  Of course most of these ingredients were used from my grocery this this week, and the dressing is homemade with some mustard and vinegar I had on hand.  Also mixed in is one hard boiled egg and some kale.  Really any veggies and dressings you can grab on sale will do.  Don’t be afraid, food can be customized to how you like. I would love to hear how you like to eat your daily dose of quinoa! Enjoy!

Makes one serving (Scroll below to see dressing recipe.)

1 Cup Kale, rolled up and sliced thinly, stems removed (about one large leaf)
1/2 Cup cooked red quinoa
1/2 Cucumber quartered longways, seeds removed, and sliced
10 grape tomatoes, quartered
1 hard boiled egg, diced

Nutrition Facts for Salad (calculated by SparkRecipes)

1 Serving
Amount Per Serving
  • Calories331.0
  • Total Fat8.8 g
  • Saturated Fat1.7 g
  • Polyunsaturated Fat1.0 g
  • Monounsaturated Fat2.0 g
  • Cholesterol186.0 mg
  • Sodium95.9 mg
  • Potassium576.1 mg
  • Total Carbohydrate49.1 g
  • Dietary Fiber6.8 g
  • Sugars8.2 g
  • Protein15.8 g
  • Vitamin A374.2 %
  • Vitamin B-129.3 %
  • Vitamin B-615.1 %
  • Vitamin C142.1 %
  • Vitamin D0.0 %
  • Vitamin E8.7 %
  • Calcium14.0 %
  • Copper12.9 %
  • Folate14.6 %
  • Iron26.0 %
  • Magnesium11.3 %
  • Manganese33.5 %
  • Niacin5.1 %
  • Pantothenic Acid10.3 %
  • Phosphorus38.2 %
  • Riboflavin72.4 %
  • Selenium23.7 %
  • Thiamin9.2 %
  • Zinc7.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Dressing Recipe, makes about 14 Servings (2 Tbsp serving size)
1/2 C plain greek yogurt
1/2 C apple cider vinegar
1/2 C Agave Nectar
1/4 C mustard (regular yellow)
Salt and Pepper to taste.  (note, nutrition facts calculated without salt and pepper)

Nutrition Facts for Dressing (calculated by SparkRecipes)

14 Servings
Amount Per Serving
  • Calories41.5
  • Total Fat0.1 g
  • Saturated Fat0.0 g
  • Polyunsaturated Fat0.0 g
  • Monounsaturated Fat0.1 g
  • Cholesterol0.4 mg
  • Sodium54.1 mg
  • Potassium31.2 mg
  • Total Carbohydrate9.8 g
  • Dietary Fiber0.1 g
  • Sugars9.5 g
  • Protein1.0 g
  • Vitamin A0.1 %
  • Vitamin B-120.0 %
  • Vitamin B-60.2 %
  • Vitamin C0.2 %
  • Vitamin D0.0 %
  • Vitamin E0.4 %
  • Calcium0.4 %
  • Copper0.3 %
  • Folate0.1 %
  • Iron0.5 %
  • Magnesium0.4 %
  • Manganese0.7 %
  • Niacin0.1 %
  • Pantothenic Acid0.2 %
  • Phosphorus0.4 %
  • Riboflavin0.1 %
  • Selenium2.3 %
  • Thiamin0.2 %
  • Zinc0.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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