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Monterey Quinoa Salad
Course
Lunch
Cuisine
American
Keyword
gluten-free, monterey jack cheese, Quinoa, salad, vegetarian
Prep Time
10
minutes
Cook Time
20
minutes
Total Time
30
minutes
Servings
4
servings
Calories
377
kcal
Ingredients
1
cup
quinoa, uncooked
1
cup
cherry tomatoes
1/4
teaspoon
salt
1/4
teaspoon
black pepper, ground
2
tablespoon
olive oil
3
tablespoon
vinegar, red wine
4
ounce
Monterey Jack cheese
2
cup
spinach
4
medium
kiwi
Instructions
Cook quinoa as directed on package.
While cooking, slice tomatoes in half and add to a large mixing bowl. Season with salt and pepper; add olive oil and vinegar.
Cut cheese into cubes and add to tomatoes along with the spinach. Toss well to coat evenly.
Allow quinoa to cool to room temperature; then, add to veggies and cheese. Toss gently.
Serve with sliced kiwi.
Nutrition
Calories:
377
kcal
|
Carbohydrates:
40
g
|
Protein:
15
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Cholesterol:
25
mg
|
Sodium:
336
mg
|
Fiber:
6
g
|
Sugar:
8
g