This healthy, flavorful Quinoa Asparagus Salad can be made ahead- perfect for special gatherings or midweek lunches! Gluten free & vegan adaptable!
Ingredients
1 cup dry quinoa
1 bunch asparagus, chopped into 1 inch pieces
2 cups shelled fresh English peas or substitute shelled edamame, radishes, cucumber, snow peas or even spring greens.
3 scallions – thinly sliced at a diagonal
1/2 cup fresh dill
1 cup Italian parsley
1/4 cup sliced or slivered almonds, toasted (optional, or sub other nut or seed)
Dressing
1/3 cup olive oil
1/3 cup fresh lemon juice ( 1-2 lemons)
1/2–1 teaspoon salt
pepper to taste
Instructions
Cook quinoa to package directions.
While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few minutes, until bright and tender. Rinse under cold water.
Place the cooled quinoa and blanched veggies in a bowl. Add the scallions, dill and almonds and give a toss. Add the oil, lemon zest and lemon juice and salt, pepper and stir again.
Taste, adjust salt and lemon, adding more if you like before serving.
Recipe adapted from: https://www.feastingathome.com/tabbouleh-salad-with.../...
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