Bruschetta Salad with Quinoa
Kelly Jensen
This bruschetta salad with quinoa recipe is a bright and refreshing summer salad that is perfect to bring to a barbecue, pot luck, party, or just enjoy for lunch. It's loaded with fresh greens, high protein quinoa, and tossed with delicious bruschetta.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Salad, Side Dish
Cuisine American, Italian
Servings 8
Calories 221 kcal
For the Bruschetta 1/3 cup olive oil 2 cloves garlic minced 8 fresh tomatoes diced 2 tablespoons balsamic vinegar 1/2 teaspoon Italian seasoning 1/2 teaspoon Sea Salt 1/2 teaspoon Black Pepper 1/2 cup basil chopped For the Quinoa Salad 4 cups cooked quinoa 2 cups arugula 2 green onions chopped 1/2 cup chopped basil
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In a large bowl, add all bruschetta ingredients to a bowl and toss well to combine.
To the bruschetta, add the cooked quinoa, arugula, green onion, and basil. Taste and adjust seasoning as needed... Mangia!
Dietary Modifications for this Salad
This recipe is vegan , vegetarian , and dairy free ! It contains no animal products.
This recipe is gluten free , just ensure you use a certified gluten free quinoa which hasn't been cross-contaminated with wheat.
Calories: 221 kcal Carbohydrates: 26 g Protein: 6 g Fat: 11 g Saturated Fat: 2 g Sodium: 161 mg Potassium: 497 mg Fiber: 4 g Sugar: 5 g Vitamin A: 1339 IU Vitamin C: 19 mg Calcium: 49 mg Iron: 2 mg
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