Ingredients
Equipment
Small Stew Pot
Cooking Instructions
- Bring water or vegetable broth to a boil in a saucepan.
- Add quinoa, reduce heat, cover, and simmer for 12-15 minutes until liquid is absorbed.
- Remove from heat and fluff quinoa with a fork. Let cool slightly.
- While quinoa cooks, blanch asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and cool.
- In a large bowl, combine quinoa, asparagus, tomatoes, and peas.
- Drizzle with olive oil and lemon juice.
- Season with salt and black pepper.
- Toss gently and serve warm or chilled.
Nutrition
Notes
Add feta or goat cheese for extra richness
Works well as a make-ahead salad
Substitute roasted asparagus for deeper flavor