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Quinoa Salad with Greens
A delicious, gluten free quinoa salad with arugula, zucchini, feta and cucumbers.
4.67
from
3
votes
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Course:
Salad
Cuisine:
American
Diet:
Gluten Free
Keyword:
quinoa salad
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
6
Calories:
282
kcal
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:
282
kcal
|
Carbohydrates:
24
g
|
Protein:
8
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Cholesterol:
6
mg
|
Sodium:
86
mg
|
Potassium:
390
mg
|
Fiber:
4
g
|
Sugar:
2
g
|
Vitamin A:
276
IU
|
Vitamin C:
8
mg
|
Calcium:
97
mg
|
Iron:
2
mg
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