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Ingredients

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Directions

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  • 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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Nutrition Facts

497 calories; 29 g total fat; 3 g saturated fat; 20 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 445 mg sodium. 736 mg potassium; 50 g carbohydrates; 6 g fiber; 5 g sugar; 11 g protein; 0 g trans fatty acid; 340 IU vitamin a; 50 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 1 mg vitamin b6; 161 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 9 mg iron;

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