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Snap Pea & Quinoa Salad

http://www.eatingwell.com/recipes/pea_quinoa_salad.html

From EatingWell:  March/April 2013

Snap peas and mushrooms are combined with the fresh flavor of lemon in this pretty, healthy quinoa salad recipe. If you can make it ahead of time, do—this quinoa salad is even better the next day, after the dressing has soaked into the mushrooms and quinoa. (Adapted from “Quinoa Revolution” by Patricia Green and Carolyn Hemming; Pintail Books, 2012.)

6 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside to cool completely.
  2. Combine peas, mushrooms, onion and dill in a medium bowl. Whisk vinegar, oil, lemon zest, lemon juice and maple syrup in a small bowl. Stir the dressing into the cooled quinoa until evenly dispersed. Add the quinoa to the vegetable mixture, toss and serve.

Nutrition

Per serving : 223 Calories; 11 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 25 g Carbohydrates; 6 g Protein; 3 g Fiber; 10 mg Sodium; 311 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 2 fat

Tips & Notes