Garden Quinoa Salad Recipe
Garden Quinoa Salad Recipe photo by Taste of Home

Garden Quinoa Salad Recipe

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This recipe is special to me because it’s delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they’re fresh! — Patricia Nieh, Portola Valley, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1-1/2 cups quinoa, rinsed and well drained
  • 3 cups water
  • 1 pound fresh asparagus, cut into 2-inch pieces
  • 1/2 pound fresh sugar snap peas
  • 1/2 pound fresh green beans, trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons salted pumpkin seeds or pepitas

Nutritional Facts

2-1/4 cups with about 2 teaspoons pumpkin seeds equals 417 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 533 mg sodium, 58 g carbohydrate, 9 g fiber, 16 g protein.

Directions

  1. In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl.
  2. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water.
  3. Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry.
  4. In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds. Yield: 4 servings.
Originally published as Garden Quinoa Salad in Taste of Home June/July 2013

Nutritional Facts

2-1/4 cups with about 2 teaspoons pumpkin seeds equals 417 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 533 mg sodium, 58 g carbohydrate, 9 g fiber, 16 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Garden Quinoa Salad

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 19, 2013

"My family loves this recipe. I have already made it several times this summer. I add sausage to it to make it a full meal. Makes great left overs."

MY REVIEW
Reviewed Jul. 15, 2013

"Great summer flavor. Used yellow and orange peppers instead of asparagus and green beans (all I had on hand). I also topped with fresh grated parmasean. My husband couldn't get enough!"

MY REVIEW
Reviewed Jul. 2, 2013

"Very tasty and fresh. The perfect side for a summer meal. I made this with vegetables I had on hand; red/green peppers and plum tomatoes. I also doubled the dressing amount for a more concentrated flavor."

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