Garden Quinoa Salad

Name: Garden Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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 zest; 3/4 teaspoon salt; 1 cup cherry tomatoes, halved; 3 tablespoons salted pumpkin seeds or pepitas

TEST KITCHEN APPROVED

5 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Patricia Nieh, Portola Valley, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

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

TEST KITCHEN APPROVED

Garden Quinoa Salad

5 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:15 min

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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 zest
3/4 teaspoon salt
1 cup cherry tomatoes, halved
3 tablespoons salted pumpkin seeds or pepitas

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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 zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

Nutrition 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.