Quinoa Salad with Greens
A delicious, gluten free quinoa salad with arugula, zucchini, feta and cucumbers.
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Servings: 6
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
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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