Garden Quinoa Salad Recipe

4.5 4 5
Garden Quinoa Salad Recipe
Garden Quinoa Salad Recipe photo by Taste of Home
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Garden Quinoa Salad Recipe

Read Reviews
4.5 4 5
Publisher Photo
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
Featured In: 20 Quinoa Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 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.
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: 417 calories, 15g fat (2g saturated fat), 0 cholesterol, 533mg sodium, 58g carbohydrate (6g sugars, 9g fiber), 16g protein.

  • 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
  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

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Reviews forGarden Quinoa Salad

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April User ID: 9160697 265520
Reviewed May. 4, 2017

"Love this! I've made it for a work potluck and others really enjoyed it too. It's a good way to get some veggies in my diet and I never get tired of the lemony-quinoa flavor! I don't ever have pepitas or parsley on hand so I usually just omit those and it's just fine."

MY REVIEW
mamoore23 User ID: 4918166 139129
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
Rsumcad User ID: 7339000 213400
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
kvandes User ID: 5211117 125412
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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