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Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing
KELLEY AND CRICKET13Ingredients
30Minutes
980Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup dry quinoa (makes about 2.5 cups cooked)
- 2 ears of corn (cut off kernels)
- 12 oz. asparagus (thin, if you get regular asparagus adjust cooking time, trim ends and cut into 1" lengths)
- 1/4 cup red onion (chopped fine)
- 2 Tbsp. olive oil
- 1 dash salt (and pepper)
- 1/4 cup dried figs (chopped, optional)
- dressing
- 6 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. maple syrup
- 3 Tbsp. fresh parsley (chopped)
- 1 dash salt (and pepper)
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NutritionView More
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980Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories980Calories from Fat600 |
| % DAILY VALUE |
| Total Fat67g103% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol |
| Sodium310mg13% |
| Potassium1050mg30% |
| Protein16g |
| Calories from Fat600 |
| % DAILY VALUE |
| Total Carbohydrate84g28% |
| Dietary Fiber12g48% |
| Sugars20g |
| Vitamin A35% |
| Vitamin C45% |
| Calcium15% |
| Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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