White Quinoa with Asparagus & Sugar Snap Peas - Better Nutrition

White Quinoa with Asparagus & Sugar Snap Peas


Serves 8 as a side dish


Serve a big bowl of this feel-good salad with grilled shrimp, shredded grilled chicken, or sea bass. Local sea bass is a treat if you can find it in your area.

3 cups cooked organic white quinoa

2 bunches of thin asparagus, cut into 1-inch pieces, steamed, rinsed, and patted dry

2 cups sugar snap peas, steamed, rinsed, and cut in half

1/2 cup coarsely chopped Italian parsley

1 heaping Tbs. snipped fresh chives

1/4 cup fresh Meyer lemon juice

3 Tbs. fruity olive oil

Sea salt & freshly ground black pepper to taste

  1. In large bowl, lightly toss quinoa with asparagus, peas, parsley, and chives. Drizzle with lemon juice and olive oil; add salt & pepper to taste; and gently mix. Chill at least 1 hour.
  2. Serve as a side dish with protein of choice, or heap on a plate of greens for an entrée salad.

per serving: 149 cal; 5g pro; 7g total fat (1g sat fat); 18g carb; 0mg chol; 9mg sod; 3g fiber; 2g sugars

Related article:Take It Slow



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