Bruschetta Quinoa Salad
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (23)

Bruschetta Quinoa Salad

NUTRITION · PER SERVING27M COOK
CAL 20%·PRO 25%
CARBS 41G40% OF CAL
6G FIBER0G ADDED0G INTRINSIC27G OTHER7G TOTAL SUGAR
FAT 23G50% OF CAL
6G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant salad of quinoa and spinach topped with fresh bruschetta made from tomatoes, basil, and garlic. Light and healthy, great for meal prep.

mainmediterraneansaladbowlgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1/2 cup dry quinoa
  • 3/4 cup water or veggie broth
  • 2 cups baby spinach (optional)
  • 2 cups ripe tomato (diced)
  • 2 cloves fresh garlic (smashed and minced)
  • 1/4-1/2 cup cucumber (peeled + diced)
  • 1/4 cup finely diced/minced white or red onion
  • 2 TBSP extra virgin olive oil
  • 2 TBSP red wine vinegar
  • 5 large basil leaves, chopped/chiffonade (plus extra for topping)
  • 1 tsp chopped fresh parsley ((or 1/2 tsp of dried parsley))
  • 1/4 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp dried dill
  • sweet balsamic glaze (for an optional drizzle)
  • salt and pepper (to taste)
  • finely diced green bell peppers or jalapeno peppers
  • crumbled feta or goat cheese
PREP
15M
SODIUM
1036MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.