Quick and Easy Quinoa, Tomato, Cucumber and Olive Salad
An easy salad with quinoa, tomato, cucumber, black olives, lemon and mint. Delicious as a side dish for a barbecue or as a light vegetarian main course. Serves 6 as a side or 4 as a main.
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Ingredients
- 500 grams quinoa
- 150 grams black olives pitted, drained weight
- 150 grams plum tomatoes
- 1 cucumber
- 1 teaspoon salt
- 1 lemon
- 20 grams fresh mint
- 2 tablespoons olive oil
Instructions
- Put the quinoa in a saucepan and add enough cold water to cover it by 1 inch. Put on a medium heat, bring to the boil then simmer for 20 minutes until cooked. Drain off any excess water then transfer to a large bowl to cool while you prepare the rest of the ingredients.
- Cut the tomatoes into 1-2cm pieces. Cut the cucumber into quarters lengthways, then finely chop. Finely chop the mint.
- Add the olives, tomatoes and cucumber to the quinoa. Drizzle over the olive oil. Cut the lemon in half and squeeze the juice over the quinoa. Add the mint and salt. Stir well.
Video
Nutrition Facts
Quick and Easy Quinoa, Tomato, Cucumber and Olive Salad
Amount per Serving
Calories
402
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Sodium
785
mg
34
%
Potassium
651
mg
19
%
Carbohydrates
59
g
20
%
Fiber
8
g
33
%
Sugar
2
g
2
%
Protein
13
g
26
%
Vitamin A
500
IU
10
%
Vitamin C
16
mg
19
%
Calcium
75
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- When made, this salad can be kept in the fridge, covered, for 3-4 days.
