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
-
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
-
Preheat oven to 350 degrees F.
-
Cook quinoa according to package directions. Set aside to cool.
-
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.
-
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.
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.