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.
Servings: 4 servings
- 1 3/4 cups cooked quinoa equals 1/2 cup uncooked
- 2 1/2 tbsp lemon juice
- 1/2 tbsp olive oil
- 1/8 tsp salt
- 1 tsp ground black pepper
- 3/4 cup carrots diced
- 3.2 oz broccoli chopped, steamed for 5 minutes
- 1/4 cup walnuts chopped
- 1/4 cup frozen peas thawed
- 1 oz baked bacon finely diced
- 2.5 oz avocado peeled, seed removed, sliced, about 1/4 medium-sized avocado
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.
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.
Add the dressing: Drizzle the dressing over the salad. Mix thoroughly so that the dressing coats every ingredient.
Serve: Top with 2.5 oz avocado slices and serve.
Serving: 1serving | Calories: 255kcal | Carbohydrates: 26g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 268mg | Potassium: 467mg | Fiber: 6g | Sugar: 3g | Vitamin A: 4349IU | Vitamin C: 29mg | Calcium: 42mg | Iron: 2mg