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Garden Quinoa Salad

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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 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.

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Reviews

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Average Rating:
  • April
    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.

  • mamoore23
    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.

  • Rsumcad
    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!

  • kvandes
    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.

  • lperich
    Jun 11, 2013

    No comment left

  • franniek218
    Jun 2, 2013

    No comment left