Garden Quinoa Salad Recipe

By Pagingdrstarling

Ingredients

• 1-1/2 cups quinoa, rinsed and well drained
• 3 cups water
• 1 pound fresh asparagus, cut into 2-inch pieces
• 1/2 pound fresh sugar snap peas
• 1/2 pound fresh green beans, trimmed
• 2 tablespoons California Olive Ranch® Olive Oil
• 2 tablespoons lemon juice
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon peel
• 3/4 teaspoon salt
• 1 cup cherry tomatoes, halved
• 3 tablespoons salted pumpkin seeds or pepitas

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl.

Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water.

Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry.

In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.
Yield: 4 servings.