Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Salad | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup uncooked, small, shell-shaped quinoa pasta or wheat pasta
- 1/4 lb. sugar snap peas or snow peas
- 1/4 lb. slender asparagus, trimmed and cut on the diagonal
- 1 large English cucumber
- 3 cups mixed young salad greens
- 2 cups fresh strawberries, hulled and thinly sliced
- 1/2 cup vegan sour cream
- 1 Tbs. olive oil, or more if needed
- 1 Tbs. water
- 1 1/2 Tbs. lemon juice
- Zest of 1 lemon
- Seasoning salt to taste
- 1 Tbs. granulated sugar, or to taste
- 4 large hard-boiled eggs, peeled and quartered
- =
Directions
1. Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, drain, rinse under cold water, drain again and set aside.
2. Bring another large pot of lightly salted water to a boil, and blanch sugar snap peas for 1 minute. Remove from water, and blanch asparagus for 2 minutes. Remove from heat, place sugar snap peas and
asparagus in cold water, drain and set aside.
3. Slice cucumber, and place slices in salad bowl. Rinse and dry salad greens, and place in salad bowl. Add strawberries, cooled pasta and vegetables.
4. To make dressing, beat together sour cream, olive oil, water, lemon juice, lemon zest, seasoning salt and sugar. Spoon dressing over salad, and toss. Arrange quartered eggs over top, and serve.