My favorite part about spring is when the local farmer’s markets open up. Being from Minnesota, it can be challenging to source local produce – especially during the Nov-April months, so I do my best to eat what’s in season as often as possible and to take full advantage of the farmer’s market during the spring, summer, and early fall. When fresh is hard to come by, I always opt for frozen as a quick yet still nourishing alternative. This Spring Vegetable Quinoa Salad is inspired by the new seasonal veggies that are making their way into my grocery haul rotation.
Here’s what you’ll need:
2 cup quinoa
1 cup asparagus
1 cup green beans
1 cup peas
1/2 cup chopped cashews
3 Tbs olive oil
salt to taste
Directions:
- Cook quinoa according to package directions
- In a large skillet, heat olive oil to medium heat
- Saute veggies for 3-4 minutes, or until desired tenderness
- In a large bowl, toss veggies and quinoa and sprinkle with salt
Nutrition Facts:
Total Servings: 6
Calories: 360
Protein: 11.5g
Carbs: 47.1g
Fat: 14.7g
This dish is loaded with fresh, crisp veggies, protein-packed quinoa, and crunchy cashews. What's not to love?
- 2 cup quinoa
- 1 cup asparagus
- 1 cup green beans
- 1 cup peas
- 1/2 cup chopped cashews
- 3 Tbs olive oil
- salt to taste
-
Cook quinoa according to package directions
-
In a large skillet, heat olive oil to medium heat
-
Saute veggies for 3-4 minutes, or until desired tenderness
-
In a large bowl, toss veggies and quinoa and sprinkle with salt
