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Spring Vegetable & Quinoa Salad

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Servings: 18
Calories: 477kcal
Author: Mizpah Matus

Ingredients

Quinoa

  • 1/2 cup quinoa
  • 1 cup water

Salad

  • 6 cups arugula
  • 1 medium bulb of fennel sliced fine
  • 1 carrot shredded
  • 3 medium radish sliced thin
  • 1 avocado diced
  • 1/4 cup pumpkin seeds

Dressing

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pumpkin seed oil
  • Juice of one lemon
  • 2 tablespoons flat-leaf parsley chopped
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon Himalayan salt
  • Black pepper to taste

Instructions

  • Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and the liquid has been absorbed, about 15 to 20 minutes. Allow to cool and fluff with a fork.
  • Add dressing ingredients to a large salad bowl and whisk together until combined.
  • Place quinoa, arugula, fennel, carrot, radish and pumpkin seeds into the bowl and toss well to mix everything together.
  • Add avocado and mix gently.
  • Divide between individual serving bowls and enjoy!

Nutrition

Calories: 477kcal | Carbohydrates: 36g | Protein: 14g | Fat: 33g | Saturated Fat: 5g | Sodium: 167mg | Fiber: 11g | Sugar: 8g
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