Quinoa Salad with Greens

This Quinoa Salad with Greens is packed with healthy goodness like zucchini, cucumbers, greens, and almonds.  You will love how easy it is to make! {gluten free}

Quinoa has always been one of my favorite foods!  I love how it takes on the flavor of whatever you put with it, sweet or savory.  I even eat it for breakfast sometimes with this Quinoa Breakfast Bowl.  It's the perfect savory goodness.

It's the perfect gluten free grain and I always have some meal prepped in my fridge for lunchtime grain bowls.  Need tips on how to cook quinoa?  Check out my guide to cooking quinoa. 

Ingredients

• quinoa
• zucchini
• cucumbers
• greens - spinach, mesclun mix, arugula, spinach or kale
• feta
• olive oil
• lemon juice and zest

Instructions

In less than 30 minutes, you will have a delicious wholesome salad. 

• Saute zucchini in a medium-sized pan. Season with salt and pepper.
• Mix quinoa with zucchini, cucumber, arugula, feta, and almonds.
• In a small jar add the olive oil, lemon juice, lemon zest, and salt and pepper. Shake well.
• Pour over quinoa and serve. This can be served cold or at room temperature.

More quinoa recipes

Want more quinoa in your life? Who wouldn't?

• California Quinoa Salad (Whole Foods Copycat)
• Mediterranean Quinoa Chickpea Bowl
• Detox Quinoa Salad with Turmeric Tahini Dressing
• Late Summer Quinoa Grain Bowl

Quinoa Salad with Greens

A delicious, gluten free quinoa salad with arugula, zucchini, feta and cucumbers.

Print Pin Rate

Course: Salad

Cuisine: American

Diet: Gluten Free

Keyword: quinoa salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6

Calories: 282kcal

Author: Karen Kelly

Ingredients

• 1 cup quinoa I use a rice cooker, rinsed and cooked
• 1 medium zucchini quartered and diced
• ½ English cucumber diced small
• 2 cups baby arugula or other greens chopped
• ¼ cup feta cheese
• ½ cup almonds chopped

Dressing

• ¼ cup olive oil
• juice and zest of 2 lemons or limes
• 2 garlic cloves, chopped
• 1 teaspoon dijon mustard
• salt and pepper to taste
• olive oil

Instructions

• In a medium pan saute diced zucchini in 2 tablespoon olive oil for 6-9 minutes until browned. Season with salt and pepper.
• Mix quinoa with zucchini, cucumber, arugula, feta and almonds.
• In a small jar add the olive oil, lemon juice, lemon zest and salt and pepper. Shake well.
• Pour over quinoa and serve. Can be served cold or at room temperature.

Notes

This will store well in the refrigerator for about three days.  Do not dress the salad if you plan to eat it later.  

Nutrition

Calories: 282kcal | Carbohydrates: 24g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 86mg | Potassium: 390mg | Fiber: 4g | Sugar: 2g | Vitamin A: 276IU | Vitamin C: 8mg | Calcium: 97mg | Iron: 2mg

Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.

Adapted from Rachel Ray.