Spring Quinoa with Asparagus, Peas & Pickled Onion
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light spring quinoa bowl with fresh asparagus, peas, and pickled red onion, dressed with a creamy tahini-yogurt dressing infused with herbs. Best served immediately after dressing for maximum freshness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¾ cup uncooked Lundberg Farms Organic Antique White Quinoa
- 1⅓ cups water
- 1 bunch asparagus (tough ends trimmed)
- 1 cup frozen peas (thawed)
- ½ cup pickled red onions
- ¼ cup chopped fresh parsley and/or chives
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1½ tablespoons extra-virgin olive oil
- ¾ teaspoon sea salt (plus more to taste)
- 1 hard boiled egg (grated)
- Mint and/or basil (for garnish)
- Freshly ground black pepper
- ½ cup whole milk Greek yogurt
- 2 tablespoons tahini
- 1 garlic clove
- ½ cup fresh parsley or cilantro
- 2 tablespoons fresh dill or tarragon
- ½ teaspoon sea salt
At a glance
PER SERVING · TIME 40M
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
- 20m
- Sodium
- 187mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 366mg
- Calcium
- 99mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 187MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.