Spring Quinoa with Asparagus, Peas & Pickled Onion
Ingredients
The salad
-
¾
cup
uncooked Lundberg Farms Organic Antique White Quinoa
-
1⅓
cups
water
-
1
bunch
asparagus, tough ends trimmed
-
1
cup
frozen peas, thawed
-
½
cup
pickled red onions
-
¼
cup
chopped fresh parsley and/or chives
-
Zest of 1
lemon
-
1½
tablespoons
extra-virgin olive oil
-
¾
teaspoon
sea salt, plus more to taste
-
1
hard boiled egg
grated
-
Mint and/or basil, for garnish
-
Freshly ground black pepper
The dressing
-
½
cup
whole milk Greek yogurt
-
2
tablespoons
fresh lemon juice
-
2
tablespoons
tahini
-
1
clove
garlic
-
½
cup
fresh parsley or cilantro
-
2
tablespoons
fresh dill or tarragon
-
½
teaspoon
sea salt
Instructions
- Rinse the quinoa and combine it with water in a pot, bring to a boil, then simmer for 15 minutes.
- Remove from heat and let sit covered for 10 minutes, then fluff with a fork.
- Blanch asparagus pieces in boiling salted water for 1 minute, then transfer to ice water to chill.
- Make the dressing by blending yogurt, lemon juice, tahini, garlic, herbs, and salt in a food processor until creamy.
- In a large bowl, combine quinoa, asparagus, peas, pickled onions, herbs, and lemon zest, and toss.
- Add lemon juice, olive oil, salt, and pepper to the salad and toss again.
- Transfer to a serving platter, drizzle with dressing, and top with grated egg and fresh herbs.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
70mg
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