Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 369.06 Kcal (1545 kJ) | ||
| Calories from fat | 102.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.41g | 18% | |
|---|---|---|---|
| Sodium | 528.33mg | 22% | |
| Potassium | 889.74mg | 19% | |
| Total Carbs | 54.84g | 18% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 10.02g | 40% | |
| Protein | 13.9g | 28% | |
| Vitamin C | 39.1mg | 65% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 59mg | 328% | |
| Calcium | 115mg | 11% | |
| Amount Per 100 g | |||
| Calories | 70.08 Kcal (293 kJ) | ||
| Calories from fat | 19.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 18% | |
|---|---|---|---|
| Sodium | 100.32mg | 22% | |
| Potassium | 168.94mg | 19% | |
| Total Carbs | 10.41g | 18% | |
| Sugars | 1.23g | 26% | |
| Dietary Fiber | 1.9g | 40% | |
| Protein | 2.64g | 28% | |
| Vitamin C | 7.4mg | 65% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 11.2mg | 328% | |
| Calcium | 21.8mg | 11% | |
* 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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