Garden Quinoa Salad Recipe

Name: Garden Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups quinoa, rinsed and well drained; 3 cups water; 1 pound fresh asparagus, cut into 2-inch pieces; 1/2 pound fresh sugar snap peas; 1/2 pound fresh green beans, trimmed; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 tablespoons minced fresh parsley; 1 teaspoon grated lemon zest; 3/4 teaspoon salt; 1 cup cherry tomatoes, halved; 3 tablespoons salted pumpkin seeds or pepitas

Servings: persons

1-1/2 cups quinoa, rinsed and well drained
3 cups water
1 pound fresh asparagus, cut into 2-inch pieces
1/2 pound fresh sugar snap peas
1/2 pound fresh green beans, trimmed
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
3/4 teaspoon salt
1 cup cherry tomatoes, halved
3 tablespoons salted pumpkin seeds or pepitas

1
In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl.
2
Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water.
3
Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry.
4
In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cups quinoa, rinsed and well drained, 3 cups water, 1 pound fresh asparagus, cut into 2-inch pieces, 1/2 pound fresh sugar snap peas, and more.

Yes, Garden Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Garden Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions