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Main Course

White Quinoa with Asparagus & Sugar Snap Peas

Spring veggies—asparagus and sugar snap peas—add a light crunch and burst of nutrients to this quick and easy quinoa dish.

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

Servings
8 (as a side dish)

Ingredients

  • 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

Preparation

  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.

Nutrition Information

  • Calories 149
  • Carbohydrate Content 18 g
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 1 g
  • Sodium Content 9 mg
  • Sugar Content 2 g