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Garden Quinoa Salad

Garden Quinoa Salad
Need a gluten free and vegan main course? Garden Quinoa Salad could be a super recipe to try. One portion of this dish contains approximately 14g of protein, 14g of fat, and a total of 334 calories. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of quinoa, lemon peel, parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

1
In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted.
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QuinoaQuinoa
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Sauce PanSauce Pan
2
Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
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WaterWater
3
Transfer to a large bowl.
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BowlBowl
4
Meanwhile, in a large saucepan, bring 4 cups water to a boil.
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Sauce PanSauce Pan
5
Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender.
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AsparagusAsparagus
Sugar Snap PeasSugar Snap Peas
6
Remove vegetables and immediately drop into ice water.
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VegetableVegetable
WaterWater
7
Return water to a boil.
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WaterWater
8
Add green beans; cook 3-4 minutes or until crisp-tender.
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Green BeansGreen Beans
9
Remove beans and drop into ice water.
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WaterWater
BeansBeans
10
Drain vegetables; pat dry.
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VegetableVegetable
11
In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt.
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Lemon JuiceLemon Juice
Lemon PeelLemon Peel
ParsleyParsley
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
12
Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.
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Pumpkin SeedsPumpkin Seeds
VegetableVegetable
TomatoTomato
QuinoaQuinoa
DifficultyMedium
Ready In30 m.
Servings4
Health Score76
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSalad
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