Name: Garden Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Garden Quinoa Salad

1. 1-1/2 cups quinoa, rinsed and well drained -

2. 3 cups water -

3. 1 pound fresh asparagus, cut into 2-inch pieces -

4. 1/2 pound fresh sugar snap peas -

5. 1/2 pound fresh green beans, trimmed -

6. 2 tablespoons olive oil -

7. 2 tablespoons lemon juice -

8. 2 tablespoons minced fresh parsley -

9. 1 teaspoon grated lemon zest -

10. 3/4 teaspoon salt -

11. 1 cup cherry tomatoes, halved -

12. 3 tablespoons salted pumpkin seeds or pepitas -

How to cook deliciously - Garden Quinoa Salad

1. Stage

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. Stage

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. Stage

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. Stage

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.