Rating: 2.6 stars
3 Ratings
  • 5 star values: 1
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  • 1 star values: 2

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

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total:
1 hr 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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.
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