Credit for this protein-rich salad goes to the ADA's Diabetes Food Hub
This watermelon quinoa salad is packed with nutritious veggies and filling quinoa that will keep you full for hours. Try making this during the summer when watermelon is in peak for a burst of flavor.
Ingredients:
- 1 cup low sodium vegetable broth
- 1/2 cup quinoa (rinsed)
- 1/2 cup baby arugula
- 2 cup watermelon (medium diced)
- 1 avocado (medium diced)
- 1/4 cup salted pumpkin seeds
- 1/2 oz fresh mint (leaves torn)
- 4 oz reduced-fat feta cheese
- 1 med lime (zested and juiced)
- 2 tbsp olive oil
- 1 tsp honey
Preparation:
Bring broth to boil in a small saucepan. Add quinoa and
cover, reduce heat to low. Cook for 15 minutes, or until broth is absorbed.
Spread quinoa onto a large baking sheet pan into a thin layer to cool.
Once the quinoa has cooled to room temperature, arrange the
arugula on a large serving platter. Top with quinoa, watermelon, avocado,
pumpkin seeds, mint, and feta.
Combine the lime zest and juice, oil, and honey in a small bowl. Whisk to combine and drizzle the dressing over the salad. Add salt and pepper if desired.
Blessed be… and happy cooking!