Savory with a light spice Cucumber Quinoa Salad, packed with protein, healthy carbs, healthy fats and fiber. Perfect to go with a main dish of fish, chicken, beef and healthy carbs (sweet potato); Or just have it for a snack.
Prep Time: 8 Minutes
Cook Time: 18 Minutes
Total Time: 26 Minutes
Servings: 6
Ingredients:
» 1 Cup Uncooked Quinoa
» 15.5oz Kidney Beans (or Great Northern beans)
» 2 Large Cucumbers
» 1 Medium Red Onion
» 5 Tbsp Rice Vinegar
» 3 Tbsp Lemon Juice (Lime Juice)
» 1 ½ Tbsp Extra Virgin Olive Oil (or Avocado oil)
» ½ tsp Black Pepper
» ¾ tsp Himalayan Salt
» 1 tsp Dry or Fresh Rosemary
» 1 tsp Chili Garlic sauce (optional)
Directions:
Rinse quinoa under cold water and drain.
Stove Top:
Cook quinoa on stove top according to instructions on package.
Pressure Cook Quinoa:
Place quinoa in instant pot and put 1½ cups of water over quinoa. Set the valve to sealing and cook on high pressure for 12 minutes. Once done do a quick release.
While quinoa is cooking, chop up cucumbers and onions. Rinse beans till bubbles are gone, put into a large bowl and mix. Once quinoa is done add to bowl and combine.
Add rice vinegar, lemon juice, olive oil, black pepper, salt, rosemary, and chili sauce combine.
Cooking Tips:
Make sure not to over cook quinoa or it will be mushy.
Feel free to chop up some cherry tomatoes and add them to the salad.
Macros per Serving:
Protein: g
Carbs: g
Fat: g
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