Red Quinoa Salad with English Peas, Arugula, Mixed Herbs and Feta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 216.5
- Total Fat: 12.6 g
- Cholesterol: 18.9 mg
- Sodium: 1,446.4 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.5 g
- Protein: 7.6 g
View full nutritional breakdown of Red Quinoa Salad with English Peas, Arugula, Mixed Herbs and Feta calories by ingredient
Number of Servings: 4
Ingredients
-
Ingredients
1 c. black quinoa (or red or golden)
2 c. water
1 c. spring peas
2 to 3 c. arugula
1/3 c. cilantro, chopped
1/3 c. mint, chopped
1/3 to ½ c. scallions, chopped
½ to 1 small hot red chili, thinly sliced
3 ounces of feta cheese, crumbled
2 tbsp. olive oil (add a little extra if needed)
Juice of 1 lemon
2 tsp. red wine vinegar
salt and cracked black pepper to taste
Directions
Directions
1. Bring quinoa and water to a boil, reduce heat and simmer for 8 to 12 minutes. If there's a little liquid remaining, strain quinoa and place in a mixing bowl.
2. Blanch peas for 6 to 7 minutes until tender. Plunge into ice bath.
3. Add peas, arugula, cilantro, mint, scallions, chili and feta.
4. Drizzle olive oil, lemon juice, vinegar and season with salt and pepper. Toss lightly to coat.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SOCCERGALAQ89.
1. Bring quinoa and water to a boil, reduce heat and simmer for 8 to 12 minutes. If there's a little liquid remaining, strain quinoa and place in a mixing bowl.
2. Blanch peas for 6 to 7 minutes until tender. Plunge into ice bath.
3. Add peas, arugula, cilantro, mint, scallions, chili and feta.
4. Drizzle olive oil, lemon juice, vinegar and season with salt and pepper. Toss lightly to coat.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SOCCERGALAQ89.