Spring Salad with Peas, Asparagus, Quinoa and Fresh Herbs

Ingredients

• 1 cup quinoa
• 1 1/2 cup water
• 1 bunch asparagus chopped into pieces with woody ends removed
• 2 cups peas
• 1/2 cup fresh dill
• 1/2 cup parsley
• 1/2 cup fresh mint
• 1/4 cup almond sliced thinly
• 1/4 cup sprouts of your liking
• 1 lemon zested and juiced
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions

1. Rinse quinoa and prepare to package directions until fluffy and cooked.
2. Boil chopped asparagus and peas until cooked al dente. Remove from heat and blanch in ice water to finish the cooking process.
3. Add the cooked quinoa and blanched veggies to a bowl. Add chopped fresh herbs, sprouts, almonds, olive oil, lemon juice, lemon zest, and mix well. Taste and add salt and pepper to your liking.
4. When plating, finish with more almond and lemon zest. Enjoy!