Snap Pea & Quinoa Salad
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.)
Source: EatingWell Magazine, March/April 2013
Gallery
Recipe Summary test
Nutrition Profile:
Ingredients
Directions
Tips
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 Facts
Serving Size:
about 1 cup Per Serving:
223 calories; protein 5.6g; carbohydrates 24.9g; dietary fiber 3.1g; sugars 6g; fat 11.2g; saturated fat 1.5g; vitamin a iu 319.6IU; vitamin c 18.7mg; folate 69mcg; calcium 35.6mg; iron 2.1mg; magnesium 67.9mg; potassium 310.6mg; sodium 9.7mg; thiamin 0.2mg; added sugar 1g.
Exchanges:
1 starch, 1 vegetable, 2 fat