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Suggest a better descriptionPlace the quinoa in a small saucepan with the water. Bring to a boil, then reduce heat and simmer for 10 minutes until all the water is absorbed. Remove from the heat and cool completely.
Slice, de-seed and dice the tomatoes, place into a large bowl with the cooled quinoa, parsley, scallions and cucumber. Toss well. Add lemon juice and olive oil, season with salt and pepper and toss to thoroughly combine. Allow to stand at least 30 minutes before serving.
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Serving Size: 1 Serving (431g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 252 | ||
Calories from Fat: 129 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 22250.5mg | 767 % | |
Potassium 1031.4mg | 27 % | |
Total Carbohydrate 16.6g | 5 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 15.5g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 252
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