Rainbow Quinoa Salad with Honey Citrus Vinaigrette

The Little Ferraro KitchenReviews(1)
Laura T.: "This is good! I didn't use beets, and didn't real…" Read More
15Ingredients
370Calories
20Minutes

Ingredients

  • 1/2 cup quinoa (cooked)
  • 1 cup strawberries (sliced)
  • 1 cup arugula
  • 1 carrot (any color, peeled into strips with a vegetable peeler)
  • 1 yellow beet (roasted, peeled and sliced)
  • avocado (cubed)
  • blackberries
  • blueberries
  • spinach
  • 1/3 cup olive oil
  • 1 tablespoon honey
  • 1/2 lemon (zested and juiced)
  • 1/2 Orange (zested and juiced)
  • salt
  • pepper
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NutritionView more

370Calories
Sodium10%DV240mg
Fat34%DV22g
Protein12%DV6g
Carbs14%DV43g
Fiber40%DV10g

PER SERVING *

Calories370Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat3g15%
Trans Fat
Cholesterol
Sodium240mg10%
Potassium700mg20%
Protein6g12%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate43g14%
Dietary Fiber10g40%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Laura T. 28 Mar 2016
This is good! I didn't use beets, and didn't really follow the proportions. My salad included arugula, quinoa, strawberries, blueberries, and carrots. Really liked the dressing, too. Good for work lunches. And filling with the quinoa.