Summer Quinoa Salad
Ingredients
Quinoa Salad
-
¼
cup
dry quinoa
-
1
peach or nectarine
-
4
strawberries
-
½
cup
blueberries
-
1
red bell pepper
-
½
jalapeño pepper (optional)
-
¼
cup
chopped scallions
-
1
avocado
Lemon Dressing
-
3
tablespoons
extra virgin olive oil
-
1
teaspoon
grated lemon peel (optional)
-
1
tablespoon
lemon juice
-
1
tablespoon
chopped fresh mint leaves
-
to taste
salt
-
to taste
pepper
Instructions
- Toast the rinsed quinoa in a saucepan over medium heat until it smells nutty.
- Add ½ cup of water, cover, and bring to a boil, then reduce heat to low and cook for 15 minutes.
- Fluff the cooked quinoa with a fork and set aside.
- In a mixing bowl, combine the sliced peach, strawberries, blueberries, diced red bell pepper, minced jalapeño, and chopped scallions.
- In a separate bowl, whisk together olive oil, lemon peel, lemon juice, and mint, then season with salt and pepper.
- Combine the cooked quinoa with the fruit and vegetable mixture, pour the dressing over, and toss gently.
- Serve topped with sliced avocado.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
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