Directions:
- Cut green vegetables on diagonal into 1 inch pieces. In a saucepan of boiling salted water, simmer the veggies until crisp tender appx. 3-4 min. Drain, then place in bowl of cold water 1 - min. Drain and pat dry.
- Toast quinoa in dry skillet over med heat, stirring constantly, appx 4 min. Put toasted quinoa in a med pot and add 3 1/4 cups water. Bring to simmer then reduce heat to low, cover and cook for 30-35 min. Remove from heat and let sit covered for 5 min or until all liquid absorbed. Set aside.
- In a small bowl, whisk together oil, lemon juice, salt and pepper. Add lemon zest and parsley. In large bowl, combine tomatoes, asparagus, beans and peas with the quinoa. Add dressing and toss.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.54 Kcal (1015 kJ) | ||
| Calories from fat | 103.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.53g | 18% | |
|---|---|---|---|
| Sodium | 75.48mg | 3% | |
| Potassium | 404.87mg | 9% | |
| Total Carbs | 28.98g | 10% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 6.86g | 14% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 29.5mg | 164% | |
| Calcium | 46.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 126.46 Kcal (529 kJ) | ||
| Calories from fat | 54.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.01g | 18% | |
|---|---|---|---|
| Sodium | 39.36mg | 3% | |
| Potassium | 211.1mg | 9% | |
| Total Carbs | 15.11g | 10% | |
| Sugars | 2.01g | 15% | |
| Dietary Fiber | 2.55g | 20% | |
| Protein | 3.57g | 14% | |
| Vitamin C | 8.7mg | 28% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 15.4mg | 164% | |
| Calcium | 24.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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