Summer Quinoa Salad
with Asparagus, Yellow Squash, and Sunflower Seeds
Summer Quinoa Salad
A bright quinoa salad with tender asparagus, yellow squash, and crunchy sunflower seeds, perfect for a light, fresh summer lunch or side.
Ingredients
For 2 servings
- 6 ounce Asparagus
- ½ ounce Basil
- 1 ounce Black Olives
- 2 teaspoon Dijon Mustard
- ½ cup Feta Cheese
- ½ ounce Honey
- 1 tablespoon Red Wine Vinegar
- 1 ounce Sunflower Seeds
- ½ cup Tri-Colored Quinoa
- 1 tablespoon Tuscan Heat Spice
- 2 unit Yellow Squash
Additional Ingredients
- 7 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time35m
Calories570
Protein18g
Carbs52g
Fat34g
Tags:
Gluten-freeFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free, skip the feta or use a plant-based crumbly cheese; for a vegan version, swap the honey for maple syrup. If you avoid mustard or need less sodium, use a little extra vinegar and herbs for sharpness instead.
What to serve with it
Serve it as a light main with grilled chicken, salmon, or chilled tomato soup, plus crusty bread if you want something more filling. A simple green salad or fresh fruit keeps the plate bright and summery.
