Meal Details
1. Egyptian quinoa salad
95 cals, 4p, 15c, 1f (per meal)
1/2 cup (75g)
1/4 tbsp (1g)
1/3 tsp (1g)
1 1/3 small whole (2-2/5" dia) (121g)
2/3 cucumber (8-1/4") (201g)
4 tsp (20mL)
4 tsp, chopped (4g)
1 1/3 small (99g)
Recipe has been scaled from original by 1.33x. Adjust cook times and pan sizes accordingly.
1
Cook quinoa according to directions on package, except add in cumin and turmeric to the water while it cooks.
2
While quinoa cooks, prepare remaining ingredients. (Optionally: you can halve the bell pepper and roast in the broiler for about 10 minutes, flipping once, or until skin blisters. Remove the skin and finely chop. This is optional and you can also just use finely chopped, raw bell pepper.)
3
When quinoa is cooked, let it cool for 5 minutes and then mix in all remaining ingredients.
4
Season with salt and pepper to taste. Serve.
