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Quinoa Salad Recipe
Today's salad, featuring earthy and toothsome quinoa, will bring you joy in every bite. If you happen to have some leftover seeds, this quinoa salad recipe is here to make the best use of them.
- prep TIME 15 mins
- total TIME 15 mins
Course: Side DishCuisine: American
Servings: 4 servings
Calories: 255 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (11)
- 1 3/4 cups cooked quinoa equals 1/2 cup uncooked
- 2.5 oz avocado peeled, seed removed, sliced, about 1/4 medium-sized avocado
- 1 oz baked bacon finely diced
- 3.2 oz broccoli chopped, steamed for 5 minutes
- 3/4 cup carrots diced
- 1/4 cup walnuts chopped
- 1/4 cup frozen peas thawed
- 2 1/2 tbsp lemon juice
- 1/2 tbsp olive oil
- 1/8 tsp salt
- 1 tsp ground black pepper
INSTRUCTIONS
1
Make the dressing: In a small bowl, combine 2 1/2 tbsp lemon juice, 1/2 tbsp olive oil, 1/8 tsp salt, and 1 tsp ground black pepper. Whisk vigorously with a fork to emulsify the oil and lemon juice.
2
Arrange the salad: Add 1 3/4 cups cooked quinoa, 3/4 cup carrot, 3.2 oz broccoli, 1/4 cup walnuts, 1/4 cup peas, and 1 oz baked bacon on a plate.
3
Add the dressing: Drizzle the dressing over the salad. Mix thoroughly so that the dressing coats every ingredient.
4
Arrange 2.5 oz avocado slices on top.
5
Enjoy!
Nutrition
Serving: 1 serving | Calories: 255kcal | Fat 14g | Saturated Fat 2g | Polyunsaturated Fat 1g | Monounsaturated Fat 1g | Cholesterol 8mg | Sodium 268mg | Potassium 467mg | Carbohydrate 26g | Fiber 6g | Sugar 3g | Protein 9g | Vitamin A 4349IU | Vitamin C 29mg | Calcium 42mg | Iron 2mg