Snap Pea & Quinoa Salad

Snap Pea & Quinoa Salad

5 Reviews
From: EatingWell Magazine, 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.)

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 cups water
  • 1 cup quinoa
  • 2 cups fresh snap peas, trimmed and cut diagonally into thirds
  • 1½ cups button mushrooms, cut into quarters or eighths if large
  • ⅓ cup thinly sliced red onion, cut into 1-inch lengths
  • 1 tablespoon chopped fresh dill
  • ⅓ cup white balsamic vinegar or white-wine vinegar
  • ¼ cup extra-virgin olive oil or flaxseed oil
  • 1 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon pure maple syrup


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare quinoa (Step 1), cover and refrigerate for up to 3 days. Cover and refrigerate the prepared salad for up to 1 day.
  • Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 223 calories; 11 g fat(2 g sat); 3 g fiber; 25 g carbohydrates; 6 g protein; 69 mcg folate; 0 mg cholesterol; 6 g sugars; 1 g added sugars; 320 IU vitamin A; 19 mg vitamin C; 36 mg calcium; 2 mg iron; 10 mg sodium; 311 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 2 fat

Reviews 5

February 27, 2017
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By: Penelope Wall
One of my favorite EatingWell recipes. I love the crunch of the veggies with the tangy dressing. So fresh and satisfying.
April 28, 2014
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By: cmfrakes
The flavors did not work together in this recipe. Will not make again.
January 17, 2014
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By: EatingWell User
This recipe was just okay. Nothing special. Would not make it again.
June 17, 2013
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By: EatingWell User
A hit at potlucks I have made this twice for potlucks as it makes a nice amount. It has been the first taste of quinoa for several people but has been a big hit and I haven't brought any home. I'm making it again this week for a third potluck. I was concerned at first about the lack of salt, but it doesn't need it at all. It has a very refreshing flavor. The hint of dill and sweetness from the maple syrup is just right. Pros: Easy to make, can make the night before
June 02, 2013
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By: EatingWell User
This is a terrible thing to do to Quinoa! We tried it and it was not good. Poor mixture of vegetables. To tangy! We tried one bowl each and threw rest away. Would not recommend this recipe.
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