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Quinoa Salad with Roasted Red Peppers & Arugula
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Gluten-Free, Dairy-Free, Nut-Free, Soy-Free, Vegetarian and Vegan
Course: Entree
Cuisine: American
Keyword: salad, quinoa, arugula
Servings: 6 people
Calories: 205 kcal
Author: Amie Valpone
Ingredients
  • 1/2 cup uncooked quinoa
  • 2 red bell peppers thinly sliced
  • 1 cup broccoli florets
  • 1 cup sliced button mushrooms
  • 3 Tbsp. extra virgin olive oil divided
  • 1/3 cup raw almonds
  • 2 cups Earthbound Farm organic arugula
  • 1/2 cup finely chopped fresh parsley
  • 1/3 cup finely chopped fresh cilantro
  • 2 garlic cloves minced
  • 1/4 cup fresh lemon juice
  • 1 Tbsp. mustard seeds
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground black pepper
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook quinoa according to package directions. Set aside to cool.
  3. Meanwhile, combine bell pepper, broccoli florets and mushrooms in a medium sized baking dish; toss with 1 Tbsp. olive oil to coat and roast in the oven for 15-20 minutes or until vegetables are tender.
  4. In a large bowl, combine cooled quinoa with roasted vegetables and remaining ingredients. Season to taste with sea salt and serve chilled or at room temperature.
Recipe Notes

Calories: 175 Fat: 12g Protein: 5g Carbs: 14g Fiber: 3.3g Sugar: 1.9g Sodium: 91mg

Nutrition Facts
Quinoa Salad with Roasted Red Peppers & Arugula
Amount Per Serving
Calories 205 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 94mg4%
Potassium 399mg11%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 3g3%
Protein 6g12%
Vitamin A 1976IU40%
Vitamin C 77mg93%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.