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Garden Quinoa Salad

 Garden Quinoa Salad
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
4 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
  • 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.
  • Return water to a boil. Add green beans; cook 3-4 minutes or until
  • crisp-tender. Remove beans and drop into ice water. Drain

2 of 2

Garden Quinoa Salad (continued)

Directions (continued)

  • vegetables; pat dry.
  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.