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Avocado Cucumber Quinoa Salad
Quick, healthy, and filling quinoa salad with avocado and cucumber finished with a tasty lime dressing.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Entree, Side Dish
Cuisine:
American
Servings:
4
Calories:
412
kcal
Author:
Kristin
Ingredients
▢
1
cup
uncooked quinoa
▢
1
medium cucumber
(sliced into bite-sized chunks)
▢
1
ripe avocado
(peeled and sliced into bite-sized chunks (I coated these with a little lime juice to keep them from turning brown too quickly)
▢
14.5
ounces
pinto beans
(1 can, drained and rinsed)
▢
14.5
ounces
basil, garlic, and oregano flavor diced tomatoes
(1 can)
▢
¼
teaspoon
black pepper
▢
1 ½
tablespoons
lime juice
▢
¼
teaspoon
garlic powder
▢
1
tablespoon
chopped fresh basil
Instructions
Cook the quinoa according to package directions.
1 cup uncooked quinoa
While the quinoa is cooking, combine in a large bowl the cucumber, avocado, pinto beans, pepper, lime juice, garlic powder, and basil.
1 medium cucumber,
1 ripe avocado,
14.5 ounces pinto beans,
¼ teaspoon black pepper,
1 ½ tablespoons lime juice,
¼ teaspoon garlic powder,
1 tablespoon chopped fresh basil,
14.5 ounces basil, garlic, and oregano flavor diced tomatoes
Remove about 2 tablespoons liquid from the diced tomatoes, and add to the mixture.
When the quinoa is done, let it cool for about 10 minutes, then add to the cucumber mixture.
Toss to combine and serve.
Nutrition
Calories:
412
kcal
|
Carbohydrates:
64
g
|
Protein:
17
g
|
Fat:
10
g
|
Saturated Fat:
1
g
|
Sodium:
18
mg
|
Potassium:
1226
mg
|
Fiber:
17
g
|
Sugar:
4
g
|
Vitamin A:
275
IU
|
Vitamin C:
19.5
mg
|
Calcium:
116
mg
|
Iron:
5.5
mg