Stovetop, Pot (small), Peeler
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!
Average estimated amount for one serving
On average, one serving of the recipe "Squash, Feta & Arugula Salad" contains 426 Energy, 21 g of Fat, 54 g of Carbohydrates, 10 g of Protein, 7 g of Fiber.
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