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lemony quinoa salad with asparagus peas and fresh mint vegan gluten free best recipe
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Lemony Quinoa Salad with Asparagus, Peas and Fresh Mint

The best recipe for Lemony Quinoa Salad with Asparagus, Peas and Fresh Mint
Course Main Meal, Salad
Cuisine American, Gluten Free, Vegan
Prep Time 5 minutes
Total Time 5 minutes
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
How many Ounces Are in a Cup?
How many Grams are in a Cup?

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