Oh My Veggies · by Nicole
Green Spring Salad with Quinoa and Lemon-Mustard Vinaigrette
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 34%
CARBS 54G50% OF CAL
14G FIBER34G OTHER6G TOTAL SUGAR
FAT 17G36% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant green salad with quinoa, fresh spring vegetables like peas and snow peas, and a tangy lemon-mustard dressing. Light and fresh.
mainamericansalad🍳 skillet🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa
- 1 cup water
- 1 tbsp poppy seeds
- 4 oz snow peas
- 4 oz sugar snap peas
- 4 oz broad beans
- 4 oz peas (frozen is fine)
- 1/2 cup mint leaves (roughly torn)
- 1 tsp dijon mustard
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- salt and pepper
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 34%
CARBS 54G50% OF CAL
14G FIBER34G OTHER6G TOTAL SUGAR
FAT 17G36% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 314mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 775mg
- Calcium
- 138mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.