Asparagus, Wild Rice + Quinoa Salad with Lemon-Turmeric Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad combining asparagus and spinach with nutty wild rice and quinoa, dressed in a warm lemon-turmeric vinaigrette. Simple, balanced, and full of texture. Pairs well with roasted proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup chopped asparagus
- 3 cups baby spinach
- 1 cup cooked wild rice (from 1/2 cup uncooked*)
- 1 cup cooked quinoa
- for the dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon raw honey (or maple syrup)
- 1/4 teaspoon turmeric
- Salt + pepper to taste
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 501mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1153mg
- Calcium
- 127mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 501MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.