Quinoa Salad with roasted asparagus, olives, & sun-dried tomatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 218.5
- Total Fat: 9.0 g
- Cholesterol: 8.4 mg
- Sodium: 328.5 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 3.8 g
- Protein: 6.6 g
View full nutritional breakdown of Quinoa Salad with roasted asparagus, olives, & sun-dried tomatoes calories by ingredient
Introduction
This makes a great meal paired with a small portion of protein! This makes a great meal paired with a small portion of protein!Number of Servings: 6
Ingredients
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1 c. uncooked quinoa
12 large asparagus spears (or more!)
1/4 c. chopped green olives (I mix green & kalamata)
2 oz. crumbled feta cheese (I use tomato-basil)
4 T. chopped sun-dried tomatoes
1/2 T olive oil - plus about 1/2 T more to drizzle over aspar.
1 T balsamic vinegar
Salt & pepper to taste
I also like to add chopped tomatoes - 1/2 cup or more.
Directions
1. Preheat oven to 400.
2. Rinse quinoa before cooking in 2 cups water (approx 15 min.)
3. Break woody ends off asparagus, arrange on pain & drizzle with oil & season with a little salt. Place in oven and roast until done - approx 12-14 min.
4. Chop asparagus into small pieces and add to quinoa along with other ingredients. Season to taste.
I get 6-8 servings. It's delicious and different!
Salt & pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user CINDYC53.
2. Rinse quinoa before cooking in 2 cups water (approx 15 min.)
3. Break woody ends off asparagus, arrange on pain & drizzle with oil & season with a little salt. Place in oven and roast until done - approx 12-14 min.
4. Chop asparagus into small pieces and add to quinoa along with other ingredients. Season to taste.
I get 6-8 servings. It's delicious and different!
Salt & pepper to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user CINDYC53.
Member Ratings For This Recipe
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