Spring Quinoa Salad
Ingredients
- 1 cup Quinoa, Dried ⓘ
- 2 cups Water ⓘ
- 1 bunch (about 1/2 Lb. Size) Asparagus ⓘ
- 1/2 pounds Sugar Snap Peas ⓘ
- 1/2 teaspoons Olive Oil
- 1 whole Shallot, Small
- 1 clove Garlic, Minced ⓘ
- 1/2 cups Watercress Leaves, Tightly Packed ⓘ
- Salt And Pepper ⓘ
- FOR THE LEMON VINAIGRETTE:
- 1/2 cups Olive Oil
- 3 Tablespoons Lemon Juice, Fresh ⓘ
Instructions
- 1. Cover dried quinoa with the water in a medium-sized saucepan. Turn heat to medium and simmer quinoa for about 20 minutes until the water is evaporated and quinoa is cooked through. Set aside.
- 2. For the lemon vinaigrette, in a small bowl or, jar add olive oil, lemon juice, mustard, and salt. Wisk until combined. You may need to re-mix just before pouring over the salad.
- 3. Dice the asparagus into 2-inch pieces on a diagonal.
- 4. Cut the ends off the sugar snap peas and then cut them in half, diagonally.
- 5. Fill a large bowl with ice and then add water and 1-2 tablespoons of salt.
- 6. Fill a large pot with water and 1-2 tablespoons salt and bring to a boil.
- 7. Toss the asparagus and sugar snap peas into the boiling water and let sit in the boiling water for about 30 seconds to 1 minute.
- 8. Immediately pour them in a strainer, or use a straining spoon, and place them in the ice water. Let cool.
- 9. Heat a large saucepan over medium heat and add the olive oil. Chop the shallot into a small dice and add it to the pan. Season with a pinch of salt and pepper. Cook for about 2-3 minutes, until starting to brown.
- 10. Add in minced garlic and cook for about 30 seconds.
- 11. Add the blanched vegetables and mix together, slightly warming the vegetables, about 1 minute.
- 12. In a large bowl, add the cooled quinoa, vegetable mixture, and watercress leaves.
- 13. Pour lemon vinaigrette over and mix together.
- 14. Season with salt and pepper to taste.
Nutrition & Diet Analysis (per serving)
333
kcal
17% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).