Quinoa Salad with Asparagus and Bell Peppers

Ingredients

• Quinoa3/4 cup (150 g)
• Asparagus1/2 cup (70 g)
• Red Bell Pepper1/2 count (60 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Cut off the woody ends of the asparagus and boil in a pot with water and a pinch of salt for 3 minutes.

3. 3

   Step 3

   Once tender, remove and drain.

4. 4

   Step 4

   Cut the peppers into pieces.

5. 5

   Step 5

   On a plate mix the quinoa with the bell peppers and asparagus.

6. 6

   Step 6

   Season with olive oil and lemon juice.

7. 7

   Step 7

   Season with salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Salad with Asparagus and Bell Peppers can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.