Lori’s Quinoa Jalapeño Salad

Delicious, fresh and satisfying!

  1. Bring water to a boil in a medium saucepan. Add ½ teaspoon salt and the quinoa; stir and let it cook for 5 minutes on medium heat.
  2. Reduce heat to low. Without stirring, cover and simmer 15 minutes, until quinoa is tender. Remove pan from heat.
  3. Place cooked quinoa in a large bowl and add cucumber, onion, tomatoes, jalapeños, carrots, cilantro, lime juice, vinegar and olive oil. Season with ½ teaspoon of salt. Serve garnished with avocado and cilantro sprigs.
  4. Notes: Use chicken broth instead of water when cooking quinoa to add more flavor.
intermediate Level | 30 minutes Total time | 220 Calories


  • 1 c dry quinoa
  • c water
  • 1 t salt, divided
  • 1 c peeled and diced cucumber
  • c finely minced red onion
  • 1 c diced Roma tomatoes
  • jalapeños, seeded and minced
  • 1 c diced fresh carrots (about 2 medium carrot sticks)
  • c chopped cilantro, plus several sprigs for garnish
  • 2 T fresh lime juice
  • 1 t red wine vinegar
  • 1 T extra-virgin olive oil
  • 1 diced avocado, for garnish

Nutrition Information:

Total fat: 9 g; Saturated fat: 1.5 g; Trans fat: 0 g; Cholesterol: 0 mg; Sodium: 490 mg; Carbohydrates: 31 g; Fiber: 6 g; Sugars: 4 g; Protein: 6 g; Vitamin D: 0 mcg; Calcium: 49 mg; Iron: 2 mg; Potassium: 585 mg