Quinoa Asparagus Salad
Ingredients
The salad
-
1
cup
dry quinoa
-
1½
cups
water
-
1
pinch
salt
-
1
bunch
asparagus, chopped into 1 inch pieces
-
2
cups
shelled fresh English peas
-
3
scallions
thinly sliced
-
½
cup
fresh dill, chopped
-
1
cup
Italian parsley
-
¼
cup
sliced or slivered almonds, toasted
The dressing
-
⅓
cup
olive oil
-
1
zest
from 1 lemon
-
⅓
cup
fresh lemon juice
-
½–1
teaspoon
kosher salt
-
to taste
pepper
Optional garnishes
-
to taste
crumbled goat cheese or feta
-
to taste
sliced avocado
-
to taste
sunflower sprouts or pea shoots
Instructions
- Rinse the quinoa and cook it with water and salt until tender, then let it cool.
- Blanch the peas and asparagus in salted boiling water until bright and tender, then rinse under cold water.
- In a bowl, combine the cooled quinoa, blanched veggies, scallions, dill, and almonds.
- Add olive oil, lemon zest, lemon juice, salt, and pepper to the bowl and mix well.
- Taste and adjust seasoning if necessary.
- Serve with optional garnishes like avocado, feta, or sunflower sprouts.
Nutrition Facts (estimated)
Servings
4-6
Calories
245
Total fat
14.1g
Total carbohydrates
24.8g
Total protein
7.5g
Sodium
210.8mg
Cholesterol
0mg
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