Spring Pea Quinoa Salad

16 30 535
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 2
Spring Pea Quinoa Salad
Health Highlights


1/2 cup Quinoa, uncooked
10 medium spear(s) Asparagus (thin, trimmed, sliced into 1-inch pieces)
1 cucumber(s) Cucumber (sliced into ribbons)
1/2 cup Frozen edamame (soybeans) (unshelled, defrosted)
1/3 cup Green peas, raw (shelled)
2 tbsp Mint, fresh (roughly chopped)
2 tbsp Parsley, fresh (roughly chopped)
1/2 avocado(s) Avocado (optional; diced)
4 cup Arugula
1 small shallot(s) Shallots (roughly chopped, for vinaigrette)
2 tbsp Extra virgin olive oil (for vinaigrette)
2 tbsp Lemon juice (for vinaigrette)
1 tbsp Balsamic vinegar (or white, for vinaigrette)
2 tsp Agave nectar (syrup) (for vinaigrette)
1 pinch Sea Salt (for vinaigrette)
1 dash Black pepper (for vinaigrette)


Cook the quinoa in 1 1/4 cups of water on the stove according to package directions. This should take about 12 minutes, and when done, the grains should be puffy and most of the water should be absorbed.

Meanwhile, make the dressing in a blender or food processor by adding all ingredients and pureeing until completely smooth. Transfer to a small jar with a lid.

Prepare the asparagus and cucumber as directed above and toss them together in a large bowl with the edamame, peas and herbs.

When the quinoa is ready, drain off any excess liquid and let it cool for a few minutes before adding it to the bowl of veggies.

Toss in the diced avocado and drizzle about half of the dressing over top. Stir gently to coat the salad with dressing.

When ready to eat, mix in the arugula and distribute between plates. Serve with remaining dressing on the side.

Nutrition Facts

Per Portion

Calories 535
Calories from fat 231
Calories from saturated fat 31
Total Fat 25.7 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 15.6 g
Cholesterol 0
Sodium 108 mg
Potassium 1374 mg
Total Carbohydrate 67 g
Dietary Fiber 13.8 g
Sugars 21.3 g
Protein 15.7 g

Dietary servings

Per Portion

Fruit 0.1
Grain 2.1
Meat Alternative 0.6
Vegetables 7.1

Energy sources


Meal Type(s)