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Quinoa Salad with Squash and Mint

Makes: 4 servings
Start to Finish 35 mins
Quinoa Salad with Squash and Mint
Ingredients
  • 2  tablespoons  grapeseed oil
  • 4  cups  yellow summer squash cut into 1/2-inch cubes
  • 1/2  teaspoon  salt, divided
  • 1  teaspoon  ground black pepper
  • 1 1/2  cups  quinoa
  • 3  cups  water
  • 1  tablespoon  finely shredded lemon peel
  • 1/3  cup  lemon juice
  • 1/3  cup  grapeseed oil
  • 1 1/2  teaspoons  honey
  • 2  cloves  garlic, minced
  • 1 1/2  cups  snipped fresh mint
  • 3/4  cup  arugula
  •  Salt
  •  Freshly ground pepper
Directions

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 497,
  • Fat, total (g) 29,
  • sat. fat (g) 3,
  • carb. (g) 50,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 20,
  • fiber (g) 6,
  • sugar (g) 5,
  • pro. (g) 11,
  • vit. A (IU) 340,
  • vit. C (mg) 50,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 161,
  • sodium (mg) 445,
  • Potassium (mg) 736,
  • calcium (mg) 101,
  • iron (mg) 9,
  • Percent Daily Values are based on a 2,000 calorie diet

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