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
304
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups quinoa, cooked according to package instructions
  • 4 asparagus stalks, cut to 1/4 inch pieces
  • 1 Tablespoon canola oil
  • 1 Cup carrots
  • 1 red onion, chopped
  • 1 1/2 Cup chopped mushrooms
  • 1 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!

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.

Nutritional Facts

Total Fat
7g
11%
Sugar
3g
N/A
Saturated Fat
0.7g
3.6%
Protein
11g
22%
Carbs
50g
17%
Vitamin A
207µg
23%
Vitamin B6
0.4mg
21.1%
Vitamin C
4mg
7%
Vitamin E
2mg
12%
Vitamin K
13µg
17%
Calcium
53mg
5%
Fiber
6g
25%
Folate (food)
142µg
N/A
Folate equivalent (total)
142µg
36%
Iron
3mg
19%
Magnesium
143mg
36%
Monounsaturated
3g
N/A
Niacin (B3)
2mg
11%
Phosphorus
349mg
50%
Polyunsaturated
3g
N/A
Potassium
586mg
17%
Riboflavin (B2)
0.3mg
19.6%
Sodium
351mg
15%
Thiamin (B1)
0.3mg
19.7%
Zinc
2mg
16%

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