Description
A vibrant and nutritious Spring Quinoa Salad packed with flavor and vegetables, perfect for any occasion.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water
- 1 cup asparagus, chopped
- 1 cup peas, fresh or frozen
- 1 cup bell peppers, diced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water.
- Cook the quinoa with water until absorbed, about 15 minutes.
- Prepare the vegetables and place them in a large mixing bowl.
- Make the vinaigrette by whisking olive oil, lemon juice, salt, and pepper.
- Combine the cooled quinoa and vinaigrette with the vegetables.
- Serve chilled or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Keep the vinaigrette separate until ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg