Mediterranean Quinoa Salad Recipe
If you're looking for a light and tasty lunch, packed with delicious vegetables, you can't go wrong with this meatless Mediterranean quinoa salad with homemade roasted red pepper dressing.
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Salad
Cuisine Mediterranean
Servings 4 salads
Calories 593 kcal
2 cups quinoa prepared 8 ounces steamed edamame beans 8 ounces baby spinach heirloom grape tomatoes sliced 1 yellow squash 1 zucchini squash 1/2 red onion finelly sliced 1/2 cup feta cheese For the Roasted Red Pepper Dresssing 2 roasted red peppers 3 Tablespoons red wine vinegar 1 clove garlic 1 teaspoon smoked paprika ¼ teaspoon salt ¼ teaspoon ground pepper ¼ cup extra virgin olive oil Prepare quinoa according to package instructions. Allow to cool.
If using frozen edamame, steam according to package instructions.
Use a vegetable peeler or a spiral slicer to make thin zucchini and squash ribbons or noodles.
Layer zucchini and squash over a bed of baby spinach.
Top with ½ cup prepared quinoa.
Add sliced tomatoes and diced red pepper, then sprinkle with feta cheese and edamame beans.
Roasted Red Pepper Dressing To make the dressing, combine red peppers, garlic, spices and vinegar in a blender.
Puree until smooth.
Slowly add olive oil, blending until emulsified.
Calories: 593 kcal Carbohydrates: 68 g Protein: 24 g Fat: 26 g Saturated Fat: 5 g Cholesterol: 16 mg Sodium: 667 mg Potassium: 1368 mg Fiber: 11 g Sugar: 5 g Vitamin A: 5935 IU Vitamin C: 46.4 mg Calcium: 250 mg Iron: 7.6 mg