Spring Salad with Peas, Asparagus, Quinoa and Fresh Herbs

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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
 

  • Rinse quinoa and prepare to package directions until fluffy and cooked.
  • Boil chopped asparagus and peas until cooked al dente. Remove from heat and blanch in ice water to finish the cooking process.
  • 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.
  • When plating, finish with more almond and lemon zest. Enjoy!
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