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Spring Quinoa Salad Recipe

This Spring Quinoa Salad recipe is loaded with asparagus, peas, cucumber, red onions and with an easy and delicious homemade vinaigrette.
Course Salad, Side Dish
Cuisine American
Keyword gluten-free, healthy, lunch, Salad, side dish, Special Diets, vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 259kcal

Ingredients

  • 2 cups cooked quinoa
  • 1 cup cucumber diced
  • 1 cup roasted asparagus cut in three parts
  • ½ cup red onions diced
  • 1 cup cooked green peans
  • 1/3 cup homemade vinaigrette
  • Salt and ground fresh black pepper to taste

Instructions

  • In a big bowl add all the ingredients (except the vinaigrette) and mix together until combine.
  • Pour the vinaigrette and stir to combine.
  • Put in the fridge for 15 minutes and serve it cold. Enjoy!

Nutrition

Serving: 1/4 | Calories: 259kcal | Carbohydrates: 32g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 461mg | Potassium: 222mg | Fiber: 4g | Sugar: 3g