Two Peas & Their Pod · by Maria Lichty★ 4.6 (12)
Quinoa Salad with Asparagus, Peas, Avocados & Lemon Basil Dressing
NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 28%
CARBS 55G42% OF CAL
13G FIBER2G ADDED6G INTRINSIC35G OTHER8G TOTAL SUGAR
FAT 30G51% OF CAL
4G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh spring salad of quinoa with asparagus, peas, and avocado tossed in a lemon-basil dressing. Light and filling as a meatless lunch.
mainsaladgrain bowl🥄 saucepan🍳 skilletdairy freegluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey or agave nectar
- 1 clove garlic (minced)
- 1 tablespoon finely chopped fresh basil
- Salt and freshly ground black pepper (to taste)
- 2 cups water
- 1 cup quinoa
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 small bunch asparagus (about 15 spears, cut into 1-inch pieces)
- 1 tablespoon fresh lemon juice
- 1 cup frozen peas
- 1 avocado (chopped)
- 1/4 cup chopped basil
At a glance
PER SERVING · TIME 35M
CAL 26%·PRO 28%
CARBS 55G42% OF CAL
13G FIBER2G ADDED6G INTRINSIC35G OTHER8G TOTAL SUGAR
FAT 30G51% OF CAL
4G SAT26G 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
- 5m
- Cook
- 30m
- Sodium
- 711mg
- Total sugar
- 8g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 927mg
- Calcium
- 79mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 711MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.