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Quinoa Salad with Greens

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


  • 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


  • 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


  • 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.


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


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.