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MEDITERRANEAN CUCUMBER SALAD

A friend in grad school introduced me to this simple Mediterranean salad recipe (sans quinoa) and I think it will forever be a summer go-to for potlucks and bbqs. I love the added quinoa for protein, but you make it with or without!
Course Salad/ Side Dish
Cuisine Mediterranean
Keyword plant based, salad, side dish, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 91kcal
Author Luci Petlack

Ingredients

  • 1 Cup chopped red onion
  • 1 ½ Cucumbers diced (approx. 4 Cups)
  • 2 red bell peppers approx. 2-3 Cups
  • 1 Cup roughly chopped cilantro
  • 2 Tablespoons olive oil
  • 1 ½ Cups cooked quinoa
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly cracked pepper
  • ¼ Cup fresh lime juice approx. 1 ½ limes

Instructions

  • Mix everything together.
  • For best flavor, refrigerate for at least 2 hours. Taste and season with salt & pepper if more is needed.

Notes

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Nutrition

Calories: 91kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 859mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg