Vegan Tomato and Cucumber Quinoa Salad Recipe
Vegan Tomato and Cucumber Quinoa Salad Recipe
5 Servings | 3 Weight Watchers PointsPlus per serving*


  • 1 cup quinoa, uncooked and rinsed
  • 1 large heirloom tomato, diced
  • 1 large cucumber, diced
  • 2 cups water
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped basil


  1. Place rinsed quinoa in a medium saucepan and cover with 2 cups of cold water; bring to a boil over high heat. Reduce heat to low, cover and simmer  until all liquid is absorbed — approximately 15 minutes.
  2. Once quinoa is cooked removed from heat and allow to cool.
  3. Combine the left over liquid from chopping the tomatoes, vinegar, salt and black pepper.
  4. When quinoa has reached room temperature stir in the vinegar mixture, tomatoes, cucumber and basil.
  5. This dish taste good warm, but even better after it has cooled in the refrigerator.

*P+ calculated using the recipe builder on

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