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    You are in: Home / Recipes / Cucumber-Mint Quinoa Salad Recipe
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    Cucumber-Mint Quinoa Salad

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Prose's Note:

    Great for summer picnics, potlucks and BBQs! This is an improvement upon my Cucumber-Mint Couscous Salad. Cooking time is chilling time.

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    Units: US | Metric


    1. 1
      Put the quinoa in a saucepan with 1 cups of water. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Cool at least to room temperature before adding to the salad or you will "cook" your delicate fresh mint (It's not the end of the world if this happens, though).
    2. 2
      In a skillet, toast the pine nuts over low-medium heat for a few minutes, until they start to turn brown and smell really good. Set aside to cool.
    3. 3
      Heat olive oil in skillet. Add Chik'n Tenders or tofu and sautee until heated through. Set aside to cool.
    4. 4
      When everything has cooled to about room temperature, mix all the ingredients together in a large bowl. Chill in refrigerator for a few hours or overnight.
    5. 5
      Serving suggestions: serve in a hollowed-out tomato and/or top with feta cheese or soy feta.

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    Nutritional Facts for Cucumber-Mint Quinoa Salad

    Serving Size: 1 (102 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 232.3
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 9.5 mg
    Total Carbohydrate 23.4 g
    Dietary Fiber 2.8 g
    Sugars 1.2 g
    Protein 5.8 g

    The following items or measurements are not included:

    quorn pieces

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