Carrot, Asparagus, and Mushroom Quinoa Salad

Carrot, Asparagus, and Mushroom Quinoa Salad

Jim Love

Enjoy a healthy meal with this salad recipe. It's easy to make when you have people coming over. 

5
Servings
242
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  quinoa, cooked according to package instructions
  • asparagus stalks, cut to 1/4 inch pieces
  • 1  Tablespoon  canola oil
  • 1  Cup  carrots
  • red onion, chopped
  • 1 1/2  Cup  chopped mushrooms
  • green onion, chopped
  • 1  Tablespoon  oyster sauce
  • Salt and pepper to taste

Directions

In a large saute pan on medium high heat, place in oil and carrots. Cook for three minutes until carrots are soft. Add red onions. Cook for about 1 minute. Add mushrooms. Cook for about 3 minutes.

Add asparagus. Cook for about 2 minutes. Add oyster sauce and mix well. Salt and pepper to taste. Add quinoa. Mix well. Taste. Add more seasoning if needed.

Sprinkle green onions. Serve. Enjoy!

Nutritional Facts

Total Fat
11g
16%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
72mg
24%
Carbohydrate, by difference
8g
6%
Protein
27g
59%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
41mg
4%
Choline, total
86mg
20%
Fiber, total dietary
3g
12%
Folate, total
13µg
3%
Iron, Fe
9mg
50%
Magnesium, Mg
26mg
8%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
260mg
37%
Selenium, Se
24µg
44%
Sodium, Na
167mg
11%
Vitamin D (D2 + D3)
3µg
20%
Water
106g
4%
Zinc, Zn
5mg
63%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.