Watermelon Quinoa Salad
![Watermelon Quinoa Salad](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/diabetic%20watermelon%20salad_3378547104.png)
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- Prep time
- 10 min
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- Cook time
- 15 min
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- Servings
- 4 Servings
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- Serving size
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2 cups salad (½ cup quinoa per serving)
Ingredients
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low sodium vegetable broth
- 1 cup
- 237 g
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quinoa (rinsed)
- 1/2 cup
- 118 g
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baby arugula
- 5 oz
- 142 g
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watermelon (medium diced)
- 2 cup
- 473 g
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avocado (medium diced)
- 1
- 1
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salted pumpkin seeds
- 1/4 cup
- 59 g
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fresh mint (leaves torn)
- 1/2 oz
- 14 g
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reduced-fat feta cheese
- 4 oz
- 113 g
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lime (zested and juiced)
- 1 med
- 1 med
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olive oil
- 2 tbsp
- 30 g
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honey
- 1 tsp
- 5 g
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Directions
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Bring broth to boil in a small saucepan. Add quinoa and cover, reduce heat to low. Cook for 15 minutes, or until broth is absorbed. Spread quinoa onto a large baking sheet pan into a thin layer to cool.
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Once the quinoa has cooled to room temperature, arrange the arugula on a large serving platter. Top with quinoa, watermelon, avocado, pumpkin seeds, mint, and feta.
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Combine the lime zest and juice, oil, and honey in a small bowl. Whisk to combine and drizzle the dressing over the salad. Add salt and pepper if desired.