| 9 | 30 | 261 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 2 |
| 1/2 cup | Quinoa, uncooked |
| 10 medium spear(s) | Asparagus (thin, trimmed, sliced into 1-inch pieces) |
| 1 cucumber(s) | Cucumber (sliced into ribbons) |
| 1/2 cup | Frozen edamame (soybeans) (unshelled, defrosted) |
| 1/3 cup | Green peas, raw (shelled) |
| 2 tbsp | Mint, fresh (roughly chopped) |
| 2 tbsp | Parsley, fresh (roughly chopped) |
| 4 cup | Arugula |
| 1 dash | Black pepper (for vinaigrette) |
Cook the quinoa in 1 1/4 cups of water on the stove according to package directions. This should take about 12 minutes, and when done, the grains should be puffy and most of the water should be absorbed.
Prepare the asparagus and cucumber as directed above and toss them together in a large bowl with the edamame, peas and herbs.
When the quinoa is ready, drain off any excess liquid and let it cool for a few minutes before adding it to the bowl of veggies.
Top with approved dressing and stir gently to coat the salad.
When ready to eat, mix in the arugula and distribute between plates. Serve with remaining dressing on the side.
| Grain | 2.1 |
| Meat Alternative | 0.6 |
| Vegetables | 6.3 |
