Salade de pastèque et de quinoa

Ingrédients

• low sodium vegetable broth 1.00 cup
• quinoa 0.50 cup rinsed
• arugula 5.00 oz baby arugula
• watermelon 2.00 cup medium diced
• avocado 1.00 medium diced
• pumpkin seeds 0.25 cup salted pumpkin seeds
• fresh mint 0.50 oz leaves torn
• reduced-fat feta cheese 4.00 oz fat free feta cheese
• lime 1.00 med zested and juiced
• olive oil 1.50 tbsp
• honey 1.00 tsp

Préparation

1. 1

   Bring broth to boil in a small saucepan. Add quinoa and cover

2. 2

   reduce heat to low. Cook for 15 minutes

3. 3

   or until broth is absorbed. Spread quinoa onto a large baking sheet pan into a thin layer to cool.

4. 4

   Once the quinoa has cooled to room temperature

5. 5

   arrange the arugula on a large serving platter. Top with quinoa

6. 6

   watermelon

7. 7

   avocado

8. 8

   pumpkin seeds

9. 9

   mint

10. 10

    and feta.

11. 11

    Combine the lime zest and juice

12. 12

    oil

13. 13

    and honey in a small bowl. Whisk to combine and drizzle the dressing over the salad. Add salt and pepper if desired.