Spring Veggie Quinoa Salad
Prep Time
10 mins
Total Time
10 mins
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.
-
In bowl, whisk together dressing.
-
Pour dressing over salad and toss until coated. Serve immediately.
-
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.