Grilled Vegetable Quinoa Salad with Avocado
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grilled vegetable and quinoa salad with creamy avocado and a bright citrus dressing. Smoky from the grill, nutty from the quinoa, and fresh throughout. A vegetarian main that's hearty and nutritious.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- for the quinoa salad
- 2 cups cooked quinoa
- 1 small zucchini (sliced into rings)
- 8 button mushrooms (thickly sliced)
- 1 pint cherry tomatoes (left whole)
- 1 avocado (pitted and sliced)
- Oil for coating
- Salt and pepper to taste
- for the dressing
- 1 tablespoon whole grain mustard
- 1 lemon (juiced)
- 1 tablespoon champagne vinegar
- 1 tablespoon olive oil (optional - I don't think your salad needs it personally)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 727mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1139mg
- Calcium
- 147mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 727MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.