Prepare quinoa according to package directions (2C quinoa to 4C water, boil 15 minutes) and put in large bowl.
Add frozen corn and mix (thaws corn and cools quinoa)
Peel, de-seed, and chop cucumber
Chop green onions
Chop cilantro, removing larger stems
Fold all ingredients together, adjust lemon juice, salt, and pepper to taste
Drain any excess water from the quinoa
Add tomatoes just before serving.
Keeps three or four days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (197g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 68 (23%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 16.3mg||1 %|
|Potassium 628mg||17 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 44g|
|Protein 10.4g||15 %|
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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: 300
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