Celebrate summer with this cool, refreshing vegetarian salad that offers enough protein to make it a meal! Watermelon, corn, spinach, seeds, queso fresco and cheese come together with a dressing made from olive oil and fresh watermelon jicama salsa.
Course:
entree salad, Salad, Side Dish
Keyword:
quinoa, watermelon
Servings: 2servings
Calories: 443kcal
Ingredients
½cupuncooked quinoa
1 ½cupswater to cook quinoa
1 ½cupdiced watermelon
2cupschopped fresh spinach
½cupfrozen cornthawed
¼cupchopped green onionswhites and greens
2tablespoonstoasted hemp heartsor can use sunflower seeds or pepitas
½cupcrumbled queso fresco cheese
2/3cupWatermelon Jicama salsa from Sam’s Fresh Salsa
2teaspoonsolive oil
½tsp.salt
Instructions
Place rinsed quinoa in medium pot and add water. Cook, with lid on, for approximately 15 minutes or until water has been absorbed and it is tender.
Let quinoa cool to at least room temperature. Spread out on a cookie sheet and stick in the fridge to quick cool for 10 minutes.
Add diced watermelon, spinach, corn, green onions, hemp hearts (or seeds), and crumbled cheese to a large bowl with quinoa.
In small bowl, whisk together salsa, olive oil and salt.