Serves 2; 150 cal; MFP
46g; 1/4 cup dry quinoa
11 g; 1.5 tbsp pine nuts
62 g; 1/3 cup cucumber, peeled and finely diced
22g; 1/2 small Roma tomatoes, seeded and finely diced
12 g; 2 tbsp red onion, finely chopped
1 tsp chopped fresh parsley
5g; 1 tsp cup olive oil
1 g Potassium chloride
1.5 tsp lemon juice
1/2 tsp grated lemon zest
Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or until quinoa is tender and small “tails” bloom from grains.
Preheat oven to 400°F. Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.
Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.