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The best recipe for Lemony Quinoa Salad with Asparagus, Peas and Fresh Mint
Even though summer is coming to an end, it’s still hot and humid out there! I’m sitting here writing with the windows open and the fan on, dreaming of crisp fall nights, warm soups and hot cocoa! I don’t know about you, but it was a long and busy summer for my family…bring on the fall!
For now, here is a light and refreshing quinoa recipe perfect for dinner on a warm night.
Lemony Quinoa Salad with Asparagus, Peas and Fresh Mint
The best recipe for Lemony Quinoa Salad with Asparagus, Peas and Fresh Mint
Servings 2
Calories 525kcal
Cost $
Ingredients
- 2 cups cooked quinoa cooled
- 1 bunch asparagus trimmed and cut into bite-sized pieces
- 1 cup frozen peas thawed
- 1/4 cup olive oil
- juice of 1 lemon
- 1 tablespoon lemon zest
- 6-10 fresh mint leaves chopped
- sea salt and pepper to taste
Instructions
- Steam asparagus until tender crisp and cool.
- In a large bowl mix together cooked quinoa, asparagus and peas.
- Whisk together olive oil, lemon juice and lemon zest. Pour over quinoa mixture and stir well until combined.
- Add salt and pepper to taste.
- Garnish with fresh mint and enjoy 🙂
Nutrition
Calories: 525kcal | Carbohydrates: 51g | Protein: 12g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 18mg | Potassium: 533mg | Fiber: 10g | Sugar: 6g | Vitamin A: 753IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 4mg
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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