Best Summer Quinoa Salad [Bulkbites.com]

• Servings: 1
• Time: 15 minutes

Try this summer suited quinoa salad recipe that is extremely healthy and easy to make. The recipe is loaded with protein, vitamins, minerals and fiber. It is low in fat and strengthens my immune system and digestive system. I have used fresh spring - summer vegetables like yellow squash, cucumber and green peas for my salad and sprinkle fresh dill over it for some extra freshness. Although the recipe is highly experimental feel free to add cheese, cooked chicken and any other vegetables that are available in your kitchen.

Nutrition

• calories: 418
• protein: 15
• carbs: 73
• fat: 9
• saturated fat: 1.26
• polyunsaturated fat: 2.8
• monounsaturated fat: 4.37
• cholesterol: 0
• sodium: 447
• potassium: 1067
• dietary fiber: 12.73
• sugars: 22.28
• vitamin a: 172
• vitamin c: 70
• calcium: 108
• iron: 5
• magnesium: 0
• complex carbs: 37.99
• other fats: 0.57

Ingredients

• 1 large Squash, zucchini, baby, raw
• 1 cup Peas, green, frozen, cooked, boiled, drained, with salt
• 1 cup Quinoa, cooked
• 1 Italian tomato Tomatoes, red, ripe, raw, year round average
• 1 sprigs Dill weed, fresh
• 1 sprigs Parsley, fresh
• 1 packet Honey
• 1 dash Salt, table
• 1 tsp, ground Spices, pepper, black
• 1 tsp Oil, olive, salad or cooking
• 1 fl oz Lemon juice, raw
• 1 tsp Lemon rind, grated
• 1 small Squash, summer, zucchini, includes skin, raw

Instructions

• Cook the quinoa according to the package instruction.
• Meanwhile sauté chopped zucchini and yellow squash with olive oil over medium heat until tender and crisp.
• Whisk together honey, lemon juice, lemon zest, dill, parsley salt and pepper in a small bowl.
• To assemble the salad, mix all the ingredients in a big bowl, add salad dressing and toss well.
• Serve immediately.