0 from 3 votes
Quinoa Salad with Greens
A delicious, gluten free quinoa salad with arugula, zucchini, feta and cucumbers.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 282 kcal
Course:
Salad
Cuisine:
American
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.
Cup of Yum
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 Information
Calories
282kcal
(14%)
Carbohydrates
24g
(8%)
Protein
8g
(16%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Cholesterol
6mg
(2%)
Sodium
86mg
(4%)
Potassium
390mg
(11%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
276IU
(6%)
Vitamin C
8mg
(9%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 282
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 86mg | 4% |
| Potassium | 390mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.