Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Mediterranean Quinoa Salad Recipe
A tasty make-ahead quinoa and spaghetti squash salad that can be served warm or cold
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course, Salad
Cuisine:
American, Gluten Free, Mediterranean, Vegan, Vegetarian
Diet:
Diabetic, Gluten Free, Vegan, Vegetarian
Servings:
6
Calories:
203
kcal
Author:
Lois Carter Crawford
Ingredients
1
medium
spaghetti squash
cut in ½ and seeds removed
2
cups
vegetable broth
1
cup
uncooked quinoa
1
pint
cherry tomatoes
cut in quarters
1
medium red bell pepper
diced
1
medium cucumber
diced
½
cup
pitted kalamata olives
chopped
1
bunch
green onions
white and tender green parts only
1
teaspoon
sea salt
½
teaspoon
pepper
Instructions
Squash
Heat oven to 400F degrees.
Line a baking sheet with foil or parchment paper.
Place the squash cut side up on the pan and bake for 40 minutes until tender.
Remove from oven and let cool.
When cool, use a fork to remove the squash from the skin. It should look like spaghetti now!
Quinoa
In a 4-quart saucepan, mix the quinoa with the vegetable stock and bring the mixture to a boil.
Reduce the heat to low.
Cook covered for about 15-20 minutes until the quinoa has absorbed the stock and is tender.
Salad
Mix the tomatoes, bell pepper, cucumber, olives, green onions, salt and pepper in a large bowl.
Add the quinoa and squash and mix to combine.
Serve warm or cold.
Nutrition
Calories:
203
kcal
|
Carbohydrates:
37
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Sodium:
603
mg
|
Potassium:
633
mg
|
Fiber:
7
g
|
Sugar:
8
g
|
Vitamin A:
1325
IU
|
Vitamin C:
49
mg
|
Calcium:
77
mg
|
Iron:
3
mg