Quinoa Salad with Squash and Mint

3 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 35 mins
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Quinoa Salad with Squash and Mint
tablespoons grapeseed oil
cups yellow summer squash cut into 1/2-inch cubes
teaspoon salt, divided
teaspoon ground black pepper
1 1/2
cups quinoa
cups water
cup lemon juice
cup grapeseed oil
1 1/2
teaspoons honey
cloves garlic, minced
1 1/2
cups snipped fresh mint
cup arugula
Freshly ground pepper
  1. In a large skillet heat the 2 tablespoons oil over medium-high heat. Add squash; cook until crisp-tender, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from heat; let cool. Set aside.
  2. Meanwhile, place quinoa in a strainer; rinse with cold water. In a large saucepan combine the 3 cups water and 1/8 teaspoon salt. Bring to boiling over medium-high heat. Add quinoa. Reduce heat. Simmer, covered, about 15 minutes or until the grain becomes translucent, the white germ forms a spiral on the exterior of the grain, and most of the liquid is absorbed.
  3. For dressing, in a small bowl whisk together lemon peel, lemon juice, the 1/3 cup grapeseed oil, the honey, and garlic. In a large bowl combine undrained cooked quinoa, squash, mint, and arugula. Pour dressing over quinoa mixture; toss gently. Season to taste with salt and pepper.
From the Test Kitchen

Icon: energy boosting, high fiber, vegetarian

Nutrition Facts (Quinoa Salad with Squash and Mint)
    Per serving:
  • 497 kcal cal.,
  • 29 g fat
  • (3 g sat. fat,
  • 20 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 445 mg sodium,
  • 50 g carb.,
  • 6 g fiber,
  • 5 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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