Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories218.6 kcal (11%)
Total Fat11.4 g (16%)
Carbs24.8 g (10%)
Sugars2.7 g (3%)
Protein5.5 g (11%)
Sodium587.7 mg (29%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 cupquinoa
uncooked
½ teaspoonsalt
2 cupswater
2 cupssnap peas
cut on a bias
1 bunchscallions
chopped
6baby cucumbers
chopped
Herby Vinaigrette
Instructions
Step 1
Rinse the quinoa in a fine-mesh strainer under cold water and drain well.
Strainer
quinoa1 cup
Step 2
In a large pot, combine the drained quinoa, water, and salt over medium heat. Cook for 15 minutes or until a small white tail (the germ) comes out of each grain.
Pot
Wooden Spoon
salt½ teaspoon
water2 cups
Step 3
Let the quinoa come to room temperature (or cool as long as you can).
Step 4
Add the cooked quinoa to a large bowl and add the chopped snap peas, scallions, and cucumbers.
Bowl
Knife
Cutting Board
snap peas2 cups
scallions1 bunch
baby cucumbers6
Step 5
In a small bowl, whisk together all of the dressing ingredients until well combined.
Bowl
Whisk
olive oil¼ cup
lemons juiced2
garlic powder1 teaspoon
rice vinegar1 tablespoon
salt1 teaspoon
black pepper¼ teaspoon
fresh dill2 tablespoons
fresh parsley2 tablespoons
Step 6
Pour the dressing over the greens and quinoa and mix to coat evenly.
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