Stovetop, Pot (small), Peeler, Knife
Cook the quinoa according to the package instructions.
Peel & finely slice the onion.
Peel the squash. Slice it into long thin ribbons with a vegetable peeler, avoiding the seeds.
Once the quinoa is cooked, spoon it onto a plate to cool.
Add the squash, arugula, onion & crumbled feta to a serving bowl. Then add the cooled quinoa.
Season with salt & pepper. Drizzle with oil & balsamic vinegar. Toss it all together. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Squash, Feta & Arugula Salad" contains 402 Energy, 20 g of Fat, 49 g of Carbohydrates, 10 g of Protein, 6 g of Fiber.