Easy and delicious
Combined quinoa and water in a small sauce pan, bringing mixture to a boil then lowering heat to simmer, cooking until quinoa threads are visible and water is absorbed, about 15 minutes.
Toss the asparagus with olive oil on a baking pan and season generously with salt and pepper. Roast asparagus and a 350° oven until at the desired consistency (30 minutes for soft or less for crunchier asparagus), then chopped into 1 inch pieces.
Toasted pinenuts in a dry skillet over low heat until slightly browned.
Add asparagus to quinoa, along with juice of half a lemon, and toss together. Serve topped with pinenuts, with an additional lemon on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (945g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1061 | ||
Calories from Fat: 297 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 16.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 617.1mg | 21 % | |
Potassium 1840.8mg | 48 % | |
Total Carbohydrate 160.9g | 47 % | |
Dietary Fiber 22.8g | 91 % | |
Sugars, other 138.1g | ||
Protein 39.9g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1061
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