Avoca Cafe Super Food Quinoa Salad

Hugo Arnold with Leylie Hayes

This quinoa salad has a little bit of everything, except the kitchen sink! At first glance these ingredients might seem a bit dissonant, be assured they come together harmoniously. Pack for a picnic, present at a potluck, or nosh at your desk this nutrient packed salad works as a side dish or your meal's main event. Change the fruits and vegetables as needed.

5 from 1 vote

Print Recipe

Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Salad

Cuisine American

Calories 195 kcal

Ingredients

1 cup quinoa uncooked
1 pounds asparagus woody ends removed & cut in 1 inch pieces
½ pounds broccoli chopped into bite size pieces similar to the asparagus
1 cup frozen edamame thawed
4 cups kale torn into bite size pieces
1 cup grape tomatoes halved
1 ½ cups strawberries quartered
½ cup toasted sunflower seeds no shell
1 cup crumbled reduced fat feta cheese
1 cup Ligh French Dressing see recipe below

Instructions

Prepare the quinoa according to the package directions, be sure not to over cook. To cool the quinoa quickly spread it on a parchment lined cookie sheet and place it in the refrigerator.
While the quinoa is cooking, blanch the vegetables by cooking in boiling water for about 3 minutes. Taste test for doneness. They are done when they have turned bright green and are easy to bite but still a bit crunchy. Drain the water from the vegetables through a sieve and rinse them under cold water until they are cool to the touch.
Assemble the salad by layering the cooled vegetables, quinoa, and remained ingredients in a large salad bowl. Gently toss to combine with 1 cup of Lighter French Dressing.
Refrigerate for 1 - 3 hours before serving. Leftovers will keep 1-3 days in the refrigerator.

Notes

Substitute ½ cup of uncooked quinoa for ½ cup lentils.
If desired, add or substitute toasted almonds for the sunflower seeds.
Use only fresh fruit for this salad. As the seasons change try red grapefruit segments or blueberries in place of strawberries.

Nutrition

Serving: 1gCalories: 195kcalCarbohydrates: 17gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 8mgSodium: 250mgFiber: 4gSugar: 5g

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