RecipesMagazine
×

Garden Quinoa Salad

5
4
3
2
1
Garden Quinoa Salad

Garden Quinoa Salad

Garden Quinoa Salad is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. One serving contains 412 calories, 17g of protein, and 15g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. This recipe from Taste of Home requires olive oil, sugar snap peas, salt, and parsley. 1 person found this recipe to be scrumptious and satisfying. It works well as a rather cheap main course.

Instructions

1
In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted.
Ingredients you will need
QuinoaQuinoa
Equipment you will use
Sauce PanSauce Pan
2
Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
Ingredients you will need
WaterWater
3
Transfer to a large bowl.
Equipment you will use
BowlBowl
4
Meanwhile, in a large saucepan, bring 4 cups water to a boil.
Ingredients you will need
WaterWater
Equipment you will use
Sauce PanSauce Pan
5
Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender.
Ingredients you will need
AsparagusAsparagus
Sugar Snap PeasSugar Snap Peas
6
Remove vegetables and immediately drop into ice water.
Ingredients you will need
VegetableVegetable
WaterWater
7
Return water to a boil.
Ingredients you will need
WaterWater
8
Add green beans; cook 3-4 minutes or until crisp-tender.
Ingredients you will need
Green BeansGreen Beans
9
Remove beans and drop into ice water.
Ingredients you will need
WaterWater
BeansBeans
10
Drain vegetables; pat dry.
Ingredients you will need
VegetableVegetable
11
In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt.
Ingredients you will need
Lemon JuiceLemon Juice
Lemon PeelLemon Peel
ParsleyParsley
SaltSalt
Cooking OilCooking Oil
Equipment you will use
WhiskWhisk
BowlBowl
12
Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.
Ingredients you will need
Pumpkin SeedsPumpkin Seeds
VegetableVegetable
TomatoTomato
QuinoaQuinoa
DifficultyMedium
Ready In30 m.
Servings4
Health Score92
Dairy FreeGluten FreeVeganVegetarianVery Healthy
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSide DishLunchSaladMain CourseMain DishDinner
Related recipes
Egg and Broccoli Casserole
Shredded Pork Tacos
Northern Italian Beef Stew
Red-Wine Braised Beef Brisket with Horseradish Sauce and Aunt Rifka's Flying Disks
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok