14 Ingredients
  • 2 large eggs
  • 1 1/4 cups (8 ounces) quinoa
  • 2 1/2 cups water
  • Kosher or fine salt
  • 5 scallions, trimmed
  • 1 pound asparagus, tough ends trimmed
  • 4 tablespoons fresh lemon juice, or to taste
  • 2 teaspoons mild honey
  • 6 tablespoons extra-virgin olive oil
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • Freshly ground black pepper
  • Special equipment: a sharp vegetable peeler
Nutrition
240
12% daily value
8 servings
                                       
                                            low-​sugar, vegetarian, dairy-​free, gluten-​free
     

Fat

20% 13

Saturated

10% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

8% 25

Carbs (net)

- 20

Fiber

17% 4

Sugars

- 3

Sugars, added

- 1

Protein

15% 8

Cholesterol

16% 47

Sodium

21% 499

Calcium

7% 69

Magnesium

18% 77

Potassium

9% 407

Iron

23% 4

Zinc

14% 2

Phosphorus

28% 197

Vitamin A

10% 93

Vitamin C

21% 19

Thiamin (B1)

17% 0

Riboflavin (B2)

20% 0

Niacin (B3)

8% 1

Vitamin B6

18% 0

Folate equivalent (total)

28% 113

Folate (food)

- 113

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

68% 10

Vitamin E

20% 3

Vitamin K

147% 176
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