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
606
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!

Nutritional Facts

Total Fat
54g
77%
Sugar
1g
1%
Saturated Fat
23g
96%
Cholesterol
122mg
41%
Carbohydrate, by difference
4g
3%
Protein
23g
50%
Vitamin A, RAE
289µg
41%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
33mg
3%
Choline, total
51mg
12%
Fiber, total dietary
1g
4%
Folate, total
15µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
30mg
9%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
221mg
32%
Selenium, Se
28µg
51%
Sodium, Na
869mg
58%
Water
99g
4%
Zinc, Zn
4mg
50%

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.