Watermelon Quinoa Summer Salad

Prep Time: 20 mins

Cook Time: 25 mins

Cooling: 10 mins

Total Time: 45 mins

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: 2 servings

Calories: 443 kcal

Ingredients

½ cup uncooked quinoa
1 ½ cups water to cook quinoa
1 ½ cup diced watermelon
2 cups chopped fresh spinach
½ cup frozen corn thawed
¼ cup chopped green onions whites and greens
2 tablespoons toasted hemp hearts or can use sunflower seeds or pepitas
½ cup crumbled queso fresco cheese
2/3 cup Watermelon Jicama salsa from Sam’s Fresh Salsa
2 teaspoons olive oil
½ tsp. 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.
Pour over salad and mix well.