Spring Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A zesty lemon vinaigrette coats fluffy quinoa with snap peas, goat cheese, almonds, and herbs. Designed to accompany grilled steak, though the protein-rich grain makes it satisfying on its own.
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Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa (uncooked)
- 1/2 cup diced red onion
- 2 tablespoons red wine vinegar
- Salt and pepper
- 1 cup snap peas (sliced)
- 1/2 cup goat cheese (or feta cheese)
- 1/2 cup sliced honey roasted almonds (see note 1)
- 1/2 cup chopped basil
- 1 pound steak (boneless; I recommend New York Strip, 2 (8-ounce) steaks)
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground coriander
- 2 large lemons
- 2 tablespoons honey
- 1 teaspoon Dijon-style mustard
- 1/3 cup olive oil
At a glance
PER SERVING · TIME 30M
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
- 1060mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 149mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1060MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.