Cucumber Tomato Quinoa Salad

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Cucumber Tomato Quinoa Salad A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Meal Prep. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

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CIF Approved

Cucumber Tomato Quinoa Salad

Author: admin Cooking Method: No Cook Cuisine: Mediterranean Courses: Lunch Recipe Keys: H High Fiber M Meal Prep P Plant Forward

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Servings: 4 Estimated Cost: $ 9 Calories: 350

Best Season: Spring, Summer

Dietary:

G Gluten Free V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Plant Forward, Meal Prep.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 2 cups cooked quinoa
• 1 cucumber diced
• 1 cup tomatoes
• ¹⁄₄ cup parsley
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

Instructions

1. Combine quinoa vegetables and parsley,
   Whisk oil and lemon,
   Toss together,
   Chill before serving.

Equipment

• Cutting board

• Knife

• Measuring cups

• Mixing bowl

• Skillet or saucepan

Note

Use no-salt-added canned goods when possible. Adjust seasoning with herbs, citrus, vinegar, garlic, onion, and spices instead of excess sodium. Feature image is a generated placeholder visual from Placehold.co, not copied from a recipe website.

Keywords: cucumber tomato quinoa salad, high fiber, plant forward, meal prep

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