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Quinoa Salad with Spring Vegetables and Feta
PANNING THE GLOBE17Ingredients
50Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. lemon juice
- 5 Tbsp. extra-virgin olive oil (divided)
- 1 tsp. Dijon mustard
- 2 3/4 tsp. kosher salt (divided)
- fresh ground black pepper (several grinds of)
- 1 cup quinoa (rinsed)
- 1 small red onion (peeled, halved and thinly sliced)
- 1/2 cup distilled white vinegar
- 3/4 cup water
- 2 tsp. white sugar
- 1 bunch asparagus (thin, ends trimmed)
- 1 bunch broccoli (tender stem, broccolini)
- 1 bunch carrots (slender young, peeled., see below for substitutions)
- 1 medium zucchini (halved lengthwise and sliced crosswise into 1/2-inch pieces.)
- 4 handfuls arugula (roughly chopped, about one cup, packed, optional)
- 3/4 cup pitted green olives (sliced or quartered)
- 2 oz. feta cheese (or more, to taste of good quality, roughly chopped or crumbled, 1/2 cup)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium2070mg86% |
| Potassium1270mg36% |
| Protein15g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber12g48% |
| Sugars14g |
| Vitamin A330% |
| Vitamin C240% |
| Calcium25% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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