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.

CIF Approved

Cucumber Tomato Quinoa Salad

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

Prep Time 15 mins Total Time 15 mins Difficulty: Beginner 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.

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

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