Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Snap Pea & Quinoa Salad Recipe

kept byIlanaKS
recipe byEating Well
Notes: 

Makes: 6 servings, about 1 cup each
Active Time: 25 minutes
Total Time: 1 1/2 hours

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.
NUTRITION
Per serving: 223 calories; 11 g fat ( 2 g sat , 8 g mono ); 0 mg cholesterol; 25 g carbohydrates; 1 g added sugars; 6 g protein; 3 g fiber; 10 mg sodium; 311 mg potassium.

print
Ingredients: 

2 cups water
1 cup quinoa
2 cups fresh snap peas, trimmed and cut diagonally into thirds
1 1/2 cups button mushrooms, cut into quarters or eighths if large
1/3 cup thinly sliced red onion, cut into 1-inch lengths
1 tablespoon chopped fresh dill
1/3 cup white balsamic vinegar or white-wine vinegar
1/4 cup extra-virgin olive oil or flaxseed oil
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon pure maple syrup


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook