Quinoa and Watermelon Salad
This refreshing side dish is a nice change of pace from a summer pasta or potato salad. Hearty quinoa mixed with vegetables and watermelon is tossed with a bright and zesty lemony-mint vinaigrette.
Servings: 6
Calories: 180kcal
Ingredients
- ½ cup quinoa
- 1 cup chicken broth, low-salt or vegetable broth or water
- 2 cups cubed watermelon
- 1 cup chopped red bell pepper
- 1 cup chopped orange or yellow bell pepper
- ½ cup diced red onion
- ¼ cup pistachios, lightly salted, chopped
- ⅓ cup crumbled feta cheese
- 2 tbsp chopped fresh flat-leaf parsley
Lemon Mint Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp lemon zest
- ¼ cup chopped fresh mint
- ½ tsp honey
- ½ tsp kosher salt
- ½ tsp black pepper
Instructions
Lemon-Mint Vinaigrette
- In a small bowl or small mason jar, combine the olive oil, lemon juice, lemon zest, mint, honey, salt, and pepper. Stir or shake to combine. Set aside.
Quinoa and Watermelon Salad
- Cook the quinoa in broth or water according to the package directions. Fluff when it is tender and has absorbed all the liquid. Cool to room temperature while you prep the vegetables and watermelon.
- Place quinoa, watermelon, pepper, and onion in a large bowl and gently combine. Stir in the feta cheese, pistachios, and parsley.
- Toss with the dressing, then refrigerate to chill. Chill for at least 2 hours, or overnight. The flavors will intensify the longer it chills.
Nutrition
Calories: 180kcal | Carbohydrates: 18g | Protein: 5g | Fat: 11g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 260mg | Potassium: 260mg | Fiber: 2g | Sugar: 6g | Calcium: 60mg | Iron: 1.2mg