Watermelon Quinoa Salad
Summary
This watermelon quinoa salad is packed with nutritious veggies and filling quinoa that will keep you full for hours. Try making this during the summer when watermelon is in peak for a burst of flavor.
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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
Ingredients
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low sodium vegetable broth
- 1 cup
- 1 cup
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quinoa (rinsed)
- 1/2 cup
- 1/2 cup
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baby arugula
- 5 oz
- 142 g
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watermelon (medium diced)
- 2 cup
- 2 cup
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avocado (medium diced)
- 1
- 1
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salted pumpkin seeds
- 1/4 cup
- 1/4 cup
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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
- 2 tbsp
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honey
- 1 tsp
- 1 tsp
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-
Greek Chicken Salad
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Directions
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.