Lively up mealtime with this clean, crisp salad. Ribbons of carrot and cucumber dance on protein-packed quinoa, while a bright dressing provides the melody that brings it all together. This light, pretty and nutritious dish will bring your menu right out of hibernation!
Spring Veggie Quinoa Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 312 kcal
Ingredients
- 2 cups cooked quinoa
- 1 cucumber sliced with Y peeler into ribbons
- 1 carrot sliced with Y peeler into ribbons
- 2 cups spinach leaves
- 1 cup sugar peas or snap peas steamed
Dressing
- 2 oz. pomegranate seeds
- ⅓ cup olive oil
- 1 Tbsp. red wine vinegar
- Juice of 1 lemon
- Juice of 1 lime
- ¼ tsp. Himalayan pink salt
- ⅛ tsp. black pepper
Instructions
-
In large salad bowl, toss cooked quinoa with veggies.
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In bowl, whisk together dressing.
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Pour dressing over salad and toss until coated. Serve immediately.
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Refrigerate remaining salad. Consume within 2 days.
Recipe Notes
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Nutrition Facts
Spring Veggie Quinoa Salad
Amount Per Serving
Calories 312
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Sodium 152mg6%
Potassium 480mg14%
Carbohydrates 28g9%
Fiber 5g20%
Sugar 6g7%
Protein 6g12%
Vitamin A 4280IU86%
Vitamin C 24mg29%
Calcium 59mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.